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French Fried Strawberries

This was widely served in the 60’s. I would go out of my way to take guests to restaurants that served it. It was always well received. Personally, I only made it a couple of times, as one really needs two people to serve it precisely, as each is made. One to fry the berries and one to make the sauce.

1 1/2 cup flour,
1/3 teaspoon salt
2 teaspoons sugar
3 eggs
1 1/2 cup milk
2 tablespoons butter melted
1 quart strawberries, washed and hulled
1/2 cup sugar for dipping
vegetable oil

Heat oil in deep pot to 370 F

Combine flour, salt and 2 teaspoons sugar.
Beat the eggs with milk and melted butter.
Add the liquid to the dry ingredients, stirring constantly to make a rather thin batter.
Roll perfect strawberries in granulated sugar, and dip them into batter.
Fry lightly in deep hot oil.
Drain on brown paper and sprinkle lightly with powdered sugar.
Serve at once with Sauce Sabayon.

Sauce Sabayon

6 egg yolks
1/2 cup sugar
1/4 cup dry sherry
1/4 cup dry white wine
2 tablespoons brandy

Whip egg yolks and sugar until the mixture is light and almost white in color. Stir in sherry, wine, and brandy.
Cook in the top of a double broiler over hot, not boiling water, stirring constantly until quadrupled in bulk and is very foamy.

This is great made in a chafing dish, table side, while someone else is in the kitchen frying the berries.