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Fried Beer Batter-Coated Strawberries desserts, fall, fried, mediterranean, spanish spring, summer APRICOT SAUCE: 1/4 cup apricot jam 1/2 tablespoon dark rum FRIED BEER BATTER-COATED STRAWBERRI 2 quarts pure olive oil; for frying 2/3 cup white flour 2/3 cup beer 1 1/2 tablespoons granulated sugar 16 large strawberries 2 tablespoons powdered sugar TO PREPARE: For the sauce, bring apricot jam, rum, and 1/4 cup water to boil in a small nonreactive saucepan. Simmer to blend flavors, about 4 minutes; cover and keep sauce warm. TO COOK: For the strawberries, heat oil in a Dutch oven or electric deep fryer to 365°F. Mix flour, beer, and sugar in a small bowl. Dip each strawberry in this batter just before placing it in the hot oil. Working in batches to avoid overcrowding, fry strawberries until golden brown, 2 to 3 minutes. Drain strawberries on paper towels. TO SERVE: Dust strawberries with confectioners' sugar and serve immediately with Apricot Sauce. NOTES : Tempura-like treatment of fresh berries in a tangy batter, accompanied by a spiked apricot sauce. Although beer batter is most often used to coat seafood or chicken, its light texture and subtly sweet, fermented flavor complements fruit. Use it also to coat apple or peach wedges for frying. 0 0 0 0 0 986 0 0 0 26497 0 Contributor: Cook's Magazine April 1990 Yield: 4 servings Preparation Time: 0:20 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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