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Coconut Fried Strawberries

Source of Recipe


Chef David Burke






List of Ingredients



• 1 cup pancake batter (recipe follows)
  
• 1/2 cup coconut milk or Coco Lopez
  
• 1/2 cup shredded coconut
  
• 16 strawberries, washed
  
• Powdered sugar, for garnish
  
• Canola oil (vegetable oil is fine)
  






Instructions



1. In a deep sauté pan, add about 2 inches of oil into the pan. Heat the oil using medium heat.
   
   
2. Combine one cup of pancake batter with the coconut milk. Then stir in the shredded coconut.
   
   
3. Dip the strawberries in the batter; let the excess drip off. Place in the pan. Fry until golden brown. Using a slotted spoon, remove the strawberries, and drain on paper towels prior to serving. Then transfer the strawberries to your serving platter and dust with powdered sugar.
   
   You can serve these with a bowl of strawberry ice cream and garnish with fresh mint.
   
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   PANCAKE BATTER
   
   2-1/4 cups buttermilk
   1/4 cup (1/2 stick) melted unsalted butter
   3 large eggs, separated
   2-1/4 cups all-purpose flour
   1/4 cup white sugar
   2 tsp baking powder
   3/4 tsp baking soda
   1/2 tsp salt
   
   In a mixing bowl, beat together the buttermilk and melted butter. When combined, whisk in egg yolks. Set aside. Combine flour, sugar, baking powder, baking soda and salt in another mixing bowl. Set aside. Using an electric mixer, beat the egg whites until soft peaks form. Set aside. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula, mix them together to just blend. Do not overbeat. Gently fold in the egg whites to just incorporate.