It was Football Sunday and all through the home,
The guests were bored with the menu, there was a grunt and a groan.
“Less boring, more scoring” they screamed at the TV,
And I listened to their cries from the kitchen, you’ll see.
So I thought, “What did I have that was fresh and fun,
And how could I make it even more delicious and yum?”
Coat it in chocolate! And deep-fry it! I thought,
(Throwing away all the health tips I had been taught.)
The boys were intrigued and so I pushed on,
Grabbing strawberries and pancake mix, I’d have snacks before halftime was gone!
The final finish I was nervous, did not look absolutely gorgeous,
But when my friends tasted these Deep Fried Chocolate Strawberries, they were splendidly rewarded!
So that’s the story…I was first inspired to even attempt this dish by a foodnetwork.com article but I took their idea off the stick, made a few little adjustments and the final result was amazing (taste wise). The idea is really unique and final dish is a cross between chocolate pancakes and chocolate covered strawberries, obviously an ideal combination. The frying process can get a bit tricky, but I really recommend you try this out for a fun weekend morning activity! And even though I must honestly admit that they aren’t the most gorgeous looking little delicacies, and they can be a bit tricky to make (I know, I know against the premise of my blog....shame on me) but they tasted so incredibly delicious that I just had to post.
1 lb. strawberries
12 oz. of chocolate chips
1 cup pancake mix (plus any additional ingredients the mix calls for, usually oil and/or water)
1 cup vegetable oil (for deep frying, so quantity may vary)
Wash your strawberries and slice off the green stem tops. Then slice the strawberries in half lengthwise so you’re working with a thin piece of strawberry. (You can skip this step if you have the equipment and bravery to deep fry these.)
Melt the chocolate in the microwave for 30 seconds, stir and then heat for another 30 seconds. The chocolate should be melted through at this point (if not just heat it for another 20 seconds and stir again). Once the chocolate is melted dip each strawberry and place on a baking sheet covered in wax paper or tinfoil. Place in the fridge for about 20 minutes until the chocolate hardens.
Make the pancake batter according to the instructions on the mix. One at a time take the chocolate covered strawberry dip it into the batter to completely coat it and place them into the oil (1/4 - 1/2 in. deep) heated on high heat in a flat-bottom pan. These have to be fried very quickly because the chocolate will begin to melt and mix with the dough and cause a soggy mush so make sure the chocolate covered strawberries are kept cold while they await their turn in the pan. If your strawberries are thin you’ll only have to flip them once but if they’re still fairly three dimensional or round you’ll have to do 3 or 4 flips to completely cook the pancake batter. These can be a bit tricky and you might have to add more oil or lower the oil begins to splatter. If you have the equipment to deep fry them you won’t have to worry about that! Take them out when they turn golden brown, this can be as quick as 30 seconds on each side so stay close by (true with most frying!). Serve hot right away or warm up later in the day in a 350 degree oven for about 20 minutes.