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.
- 1 Cup all-purpose flour, plus more for dusting
- 1 Tsp. granulated sugar
- 1 Package (1/4 ounce) active dry yeast
- 1/4 Cup warm (110°F to 115°F) water
- 3/4 Cup club soda or lemon lime soda
- 1 Package (16 ounces) Driscoll's Strawberries (large or long-stem if available)
- 3 Tablespoons confectioners' sugar
- Canola oil
- Fresh mint, for garnish
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 2 inches of oil in a large heavy-duty saucepot to 375°F to 380°F (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.