vendredi 26 février 2016

Deep-Fried Cheesecake-Stuffed Strawberries

1 lb strawberries, generously hulled
8 oz. cream cheese, softened
1/2 cup plus 1 tbsp confectioner’s sugar, plus more to dust
1 tsp vanilla extract
1cup self-rising flour
6 oz. beer
oil to fry
Combine cream cheese, 1/2 c. confectioner’s sugar and vanilla extract with a hand mixer until smooth, and pipe into hollows left from hulling the strawberries. Refrigerate for an hour or more. (You could also stick them in the freezer for 15-20 minutes, but don’t forget them in there!)
In another bowl, combine self-rising flour, 1 tbsp. confectioner’s sugar and one half (6 oz.) of a can or bottle of beer, whisking together until smooth. Heat oil in a deep fryer, or several inches of oil in a deep pan on the stove, to 350°F. Coat each stuffed berry well with the beer batter before dropping into the hot oil, and cook until just lightly golden brown.

Optional. Dust with powered sugar

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