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.
Here’s what you’ll need:
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:
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.
Now, whisk the batter. It should look like this:
Many, many times.
Here’s the printable. Click, print, cut and go.