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Categories:Viewed: 12 - Published at: 5 years ago
Ingredients
- 12 large strawberries, hulled
- 6 ounces semisweet chocolate, finely chopped
- Vegetable oil, for deep-frying
- 2 cups dry pancake and waffle mix (plus additional ingredients as directed on package)
- Confectioners' sugar, for dusting
Method
- Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.
- Put the chocolate in a microwave-safe bowl.
- Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth.
- Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.
- Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees.
- While the oil heats, prepare the pancake and waffle mix as the label directs.
- Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off.
- (If the batter is too thin, add 1 to 3 more tablespoons dry mix.)
- Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1 1/2 to 2 minutes.
- Remove with tongs and drain on paper towels or a rack.
- Let sit for 5 to 10 minutes to allow the chocolate to re-harden.
- Dust with confectioners' sugar.
- Photograph by Levi Brown
