Batter-Fried Strawberries (Fragole in Camicia) vs1

[Guest guest]

Batter-fried apples, pears, and other fruits make especially popular

desserts in Tuscany, but the favorite fried fruit of all is probably the

strawberry--the large, juicy, red kind, with white in the center. My

favorite batter for strawberries is one containing a little alcohol to

provide crispness and egg whites beaten stiff for lightness. The result is

an incredible crust covering a delectable fruit.

 

Batter-Fried Strawberries (Fragole in Camicia)

 

Makes eight servings

 

The batter

 

7 ounces unbleached all-purpose flour, sifted

Pinch of salt

2 teaspoons extra-virgin olive oil

1 extra-large egg

2 extra-large eggs, separated

1 cup cold water

1 tablespoon granulated sugar

3 tablespoons brandy

 

 

 

The strawberries

 

24 large, ripe strawberries

1/4 cup granulated sugar

A few drops fresh lemon juice

2 tablespoons brandy

 

 

 

To cook

 

2 cups vegetable oil (1 cup each sunflower oil and corn oil)

1 cup extra-virgin olive oil

 

 

 

To serve

 

1 cup granulated sugar

Grated rind of 1 large lemon with thick skin

Thin strips of zest from 2 oranges with thick skins

 

 

 

1. Prepare the batter. Place the flour in a bowl, add the salt, and mix.

 

2. Make a well in the flour and put in the olive oil, whole egg, and egg

yolks. Start stirring, adding the cold water little by little and

incorporating the flour. When all the water is added and the flour

incorporated, add the sugar and brandy and stir well for 2 additional

minutes. Make sure there are no lumps. Let the batter rest, covered, for at

least 2 hours in a cool place; do not refrigerate.

 

3. Meanwhile, prepare the fruit. Carefully wash the berries, pat them dry

with paper towels, then carefully remove the stems. Mix the sugar with the

lemon juice and brandy in a small bowl and soak the berries for 1 hour.

 

4. When the batter is ready, use a wire whisk and beat the egg whites in a

copper bowl until stiff peaks form. Gently fold the beaten egg whites into

the batter. Heat the vegetable and olive oils in a large skillet. When the

oil is hot, about 400 degrees F, dip each strawberry into the batter, making

sure that the fruit is completely coated. Fry until golden all over.

Transfer the fruit to a serving platter lined with paper towels to absorb

excess oil. Place the sugar mixed with the grated lemon rind in a small

dish, coat the strawberries, and transfer them to a clean platter. Sprinkle

the orange zests over and serve hot.

 

Excerpted from Bugialli's Italy: Traditional Recipes from the Regions of

Italy, by Giuliano Bugialli. 1998 by Giuliano Bugialli.

Excerpted by permission of William Morrow & Company. All rights reserved. No

part of this excerpt may be reproduced or reprinted without permission in

writing from the publisher.

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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