Fried Strawberries

NG2 and I did a very bad thing.

We fried strawberries.

Do NOT do this at home.

Unless you want to become addicted.

I got the idea from a cookbook that Big Daddy gave me when I was in Tennessee a week or so ago. It’s one of those church-type cookbooks, which, in my opinion, are the very best kind.

Here it is:

He bought this in his hometown of Soddy-Daisy, Tennessee, where he is now living and awaiting my impending arrival.  Yes, the name of the town is Soddy-Daisy. Yes, I’m moving that direction.  Remember?

Okay, here’s the story: once upon a time Soddy, Tennessee and Daisy, Tennessee, both of which were “too small” to justify being their own municipalities, joined forces to become the booming metropolis of Soddy-Daisy, Tennessee. And that’s where my Big Daddy grew up.

Again, yes, I’m moving there.  Don’t abandon me now, in my hour of need.

Focus!

Here’s what you’ll need:

A pot with hot oil. And I do mean hot. The hotter, the better.

Strawberries.

Thank you, Captain Obvious.

For the amount of batter this makes, I could have used about 3 times as many strawberries, but this is what I had.

Cut the tops off and wash them.

Oh, and the sweeter, the better.

Now, for the batter:

1 cup of flour

1 cup of milk

1 egg

1 tsp. of good, Mexican vanilla

Dear CA friends: if you are going to TJ anytime soon, bring me back about a gallon. I’m almost out, and I, for some reason, don’t think they have any Mexican vanilla in Soddy-Daisy.

But I could be wrong.

It happens.

Now, whisk the batter. It should look like this:

Okay, now the fun part. It’s helpful if you have an NG2 around, as this seemed to be a two-woman job.

Dip.

Fry.

Sugar.

Repeat.

Many, many times.

They taste like doughnuts on the outside, and the strawberries kind of get mushy and taste jelly-like on the inside. In my humble opinion, the batter could use more sugar, but that’s just me.

Oh, yum!

Here’s the printable. Click, print, cut and go.

Fried Strawberries

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