I’m not above admitting it – I’ve eaten some crazy stuff that spent a minute or two in the deep fryer. I worked in restaurants all through high school and college, and, well, get a bunch a people with teenage/young adult metabolisms and sense of adventure and give them access to a deep fryer, and batter-coved hijinks ensue, no doubt.
But I regret to never having tried fresh fruit. Strawberries seem particularly apt, and they’re pretty firm, and not terribly sweet, and taste amazing with basically any dipping sauce you could come up with (save for remoulade, although now that I think about it) “I know what you may be thinking. It’s a little out of the ordinary BUT if you give this a try, I think you just might be pleasantly surprised. Strawberries are everywhere right now and I’m always looking for ways to use them… When my friend mentioned to me that she had DEEP FRIED STRAWBERRIES for dessert while dining out the other night I knew immediately I HAD to make them and I’m so happy I did. I went with a more savory batter to compliment the sweet, sweet strawberries and was super pleased with the results. If you wanted to try a tempura batter I imagine that would be equally tasty, too.”