Deep Fried Strawberries Recipe Driscoll's

Deep Fried Strawberries Recipe

  • 120 grams of flour, plus more for dusting
  • 1 Tsp. granulated sugar
  • 1 Package (7 gram) active dry yeast
  • 60 ml of warm (around 45°C) water
  • 180 ml of club soda or lemon lime soda
  • 450 grams of Driscoll's Strawberries (large or long-stem if available)
  • 3 Tablespoons confectioners' sugar
  • Canola oil
  • Fresh mint, for garnish

40 min + resting | 6 - 8 servings | other courses | holiday and events

Deep Fried Strawberries Recipe Driscoll's

Juicy strawberries become juicier when coated with a light batter and deep-fried until golden. It's a whimsical treat that you'll love to serve. Use a candy thermometer to heat oil to the right temperature and be careful. A light dusting of confectioners' sugar adds a touch of sweetness.


Whisk together flour and granulated sugar. Set aside. Combine yeast and warm water in a large bowl and whisk until yeast dissolves. Whisk in club soda or lemon lime soda. Whisk in flour mixture until smooth and blended. Cover loosely and let rest 1 hour.

Meanwhile, remove calyx (green leaves on top) from strawberries but do not hull. Pat strawberries dry. Line a baking sheet with paper towels. Set aside. Place extra flour in a small bowl.

Heat 5 cm of oil in a large heavy-duty saucepot to 190°C (use a candy thermometer).

Dip strawberries, one at a time, in bowl of flour, dusting off excess. Dip floured strawberries in batter and turn to coat (batter will be very thick). Carefully place in oil (using tongs or a long skewer) and fry until lightly golden all over (carefully stir with slotted spoon to evenly cook), 1 to 3 minutes. Remove with a slotted spoon and transfer to prepared baking sheet. Repeat with remaining strawberries. Place fried strawberries on a platter, dust with confectioners' sugar and garnish with mint leaves. Serve immediately.

Leafs Strawberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.