The Yankee Chef: Over 300 years old

The French have been making Strawberry Fritters for centuries, in fact Menon, in his 1793 French cookbook entitled The French Family Cook, gives us this Strawberry Fritter recipe for the first time in print that I am able to find.

"Make a paste with some flour, a spoonful of brandy, half a glass of white wine, the whites of two eggs beat and green lemon shred fine. Mix it well, neither too thick nor too thin. It should rope in falling from a spoon. Dip some large strawberries in to it, fry them and glaze them with a salamander." This is also the earliest reference to a salamander I found as well.

Fresh Whole Strawberry Fritters with Caramel Sauce This is a tasty treat for you guys out there to make on Valentine's Day. Simple, sweet and warming to the heart.

1 quart vegetable oil 2 eggs, well beaten 1/2 cup plus 2 tablespoons milk 3/4 cup flour 1 tablespoon sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1 pint whole strawberries, hulled

Prepared Caramel Sauce

Preheat oil in a deep, heavy pot until it reaches 350-degrees F with a clip-on thermometer. Use your deep fryer according to manufacturers instructions.

Combine first 6 ingredients and mix well. Stir in strawberries, a few at a time, being careful not to mash them. With 2 forks, remove a strawberry at ta time and gently ease them into the hot oil. Cook only 2-3 at a time to cook evenly, remembering to turn them over, and to keep the temperature of the oil hot. If the temperature drops, that means that the strawberries will be cooking in the oil longer, therefore soaking up more oil.

Cook for 2-3 minutes or until the batter has evenly turned a medium brown in color. Remove to a paper towel lined platter or rack to drain. continue with remainder of strawberries. To serve, pour warmed caramel sauce over the top.


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