What’s better than deep-fried strawberries? Deep-fried chocolate-covered strawberries, of course! This recipe is an easy, bite-sized Southern dessert recipe. It’s perfect for a quick snack. Juicy strawberries are covered in batter and fried until golden—this makes them soft and tender on the inside, but crispy on the outside.
To make it, you’ll need fresh strawberries, a few pantry ingredients (milk, sugar, baking powder, flour, etc.), and chocolate. If you love strawberries and chocolate, you’ll love these crispy bites combining the two. Serve them on their own with your favorite sauce, or add them to an ice cream sundae. Everyone will love them!
To make eating these strawberries even more fun, why not serve them on a stick? Simply skewer them on a wooden stick before serving.
For a quick shortcut, you can also use pancake batter instead of making your own.
To make them in an Airfryer, place the battered strawberries in the Airfryer basket (lined with parchment paper. Air fry for 15 minutes at 400°F, turning halfway.
Make sure to use an oil suitable for frying. These include canola, peanut, sunflower, or corn oil. Don’t make your oil too hot, otherwise, the batter will burn before it’s cooked through. Use a thermometer to heat the oil to about 350°F.
To make these deep-fried strawberries gluten-free, you can use almond flour or any gluten-free flour blend.
Make sure to rest your batter (allow it to rest while the chocolate solidifies in the freezer). This gives the gluten time to relax, which means light and fluffy dough. Rest for at least 30 minutes, and up to 2 days if you want to make it ahead of time.
Serve it with ice cream and chocolate sauce, or make your own caramel sauce: Heat 1 cup sugar, ½ cup unsalted butter, ¼ cup evaporated milk, and 1 tsp vanilla extract in a medium saucepan and bring to a boil. Cook until thickened and light golden in color. Drizzle over the deep-fried strawberries.
Yes, you can! Store leftovers in an airtight container for up to 3 days. Reheat in the oven or an Airfryer for 10 minutes—this will make them crispy again.
In a bowl mix together egg with sugar, milk, olive oil, vanilla extract, and salt.
Sift in the flour and baking powder.
Beat the batter with an electric mixer until smooth.
Dip strawberries into the melted chocolate, then let it harden in the freezer. If the strawberries are cold, the chocolate will solidify quicker.
Dip the chocolate-dipped strawberries in the prepared batter.
Fry until golden brown for 2-3 minutes (no more than 5 minutes!).
Sprinkle with powdered sugar.