today is a big day, people! wanna know why? do ya?! well… drumroll please……
this is my 100th blog post! about 8 months ago, i started a blog even though i had no idea what i was doing. now, 100 posts later, i still don’t know what i’m doing. but at least i have a hundred posts to show for it. from the very bottom of my heart, i want to thank everyone who has been supportive of my baking and blogging endeavors, whether by liking every single thing i ever post on facebook, following me on pinterest, or just visiting to read a single recipe. it has been an immensely fun ride, and i can’t wait to see what’s next.
to celebrate post #100, i bring you these strawberry fritters. i bought some ridiculously beautiful (see the first picture in this post) strawberries at the union square farmer’s market last week, and since strawberries are one of my very favorite foods, i really wanted to have some fun with them. and what’s more fun than covering something in dough and frying it?! i love eating strawberries fresh, but this was a great alternative way to enjoy them. the coating is basically a pancake batter–not too sweet, but just perfect with the berries and the powdered sugar on top. when fried, the strawberries got warm and soft, but not overly mushy, and the batter created a coating that was crisp on the outside, and fluffy on the inside. in other words, these fritters were awesome.
soft, warm strawberries covered in fluffy dough.
- 1 quart fresh strawberries
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- a pinch of salt
- ½ tablespoon canola oil
- 1 large egg white
- ½ cup milk
- ½ tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- canola oil, for frying
- powdered sugar, for sprinkling
- wash and dry the strawberries, and cut the tops off.
- in a small bowl, combine the flour, baking powder, and salt. add the ½ tablespoon oil, egg white, milk, maple syrup, vanilla, and lemon juice. mix to combine.
- pour enough oil into a medium saucepan so that it comes up the sides about 2 inches. heat the oil to 350ºf.
- dip each strawberry into the batter so that it is covered, then carefully drop it into the hot oil. work with about 5-6 strawberries at a time so that they don't crowd the pot too much. let the strawberries cook in the oil for about 2 minutes, or until they are golden brown on the outside.
- carefully remove the strawberries from the oil and put them on a plate lined with a paper towel so that the excess oil can drain off.
- serve the strawberries immediately, dusted with powdered sugar.