40 min + resting | 6 - 8 servings | other courses | holiday and events
Juicy strawberries become juicier when coated with a light batter and deep-fried until golden. It's a whimsical treat that you'll love to serve. Use a candy thermometer to heat oil to the right temperature and be careful. A light dusting of confectioners' sugar adds a touch of sweetness.
Whisk together flour and granulated sugar. Set aside. Combine yeast and warm water in a large bowl and whisk until yeast dissolves. Whisk in club soda or lemon lime soda. Whisk in flour mixture until smooth and blended. Cover loosely and let rest 1 hour.
Meanwhile, remove calyx (green leaves on top) from strawberries but do not hull. Pat strawberries dry. Line a baking sheet with paper towels. Set aside. Place extra flour in a small bowl.
Heat 5 cm of oil in a large heavy-duty saucepot to 190°C (use a candy thermometer).
Dip strawberries, one at a time, in bowl of flour, dusting off excess. Dip floured strawberries in batter and turn to coat (batter will be very thick). Carefully place in oil (using tongs or a long skewer) and fry until lightly golden all over (carefully stir with slotted spoon to evenly cook), 1 to 3 minutes. Remove with a slotted spoon and transfer to prepared baking sheet. Repeat with remaining strawberries. Place fried strawberries on a platter, dust with confectioners' sugar and garnish with mint leaves. Serve immediately.
