Free Recipe

Serves 4

Batter Ingredients

• 1 ½ cups all-purpose flour
• 1 pinch salt
• 2 teaspoons extra-virgin olive oil
• 1 extra large egg
• 2 extra large eggs, separated
• 1 cup cold water
• 1 tablespoon sugar
• 3 tablespoons Sambucca

Strawberry Ingredients

• 12 strawberries, de-stemmed, washed and dried
• 1/8 cup sugar
• 1 dash lemon juice
• 1 tablespoon Sambucca
• 3 cups vegetable oil for deep frying
• Candied orange zest for garnish, chopped

Method

To prepare the batter, place the flour and salt in a bowl and mix together well. Make a well in the center of the flour mixture and add the olive oil, whole egg and egg yolks. Start stirring, adding the cold water, drizzling it in until fully incorporated and the mixture has no lumps. Add the sugar and Sambucca. Let the batter rest for 2 hours in a cold place, but do not refrigerate. To finish the batter, beat the egg whites until firm peaks form. Gently fold the egg whites with the batter.

While the batter is resting, mix the sugar, lemon juice and Sambucca together. Add this mixture to the strawberries and marinate for 1 hour.

In a 1½ quart (1.5 l) saucepan, preheat the vegetable oil to 350° F (200° C). Dip the marinated strawberries in the finished batter and fry in the oil until golden about 1-2 minutes. Drain on a paper towel lined plate. Garnish with the chopped candied orange zest and serve.