STRAWBERRY FRITTERS

Prep: 5 mins + standing.

Cooking: 5 mins. Makes 30.

½ cup (75g) plain flour

1 whole pastured egg, plus 8 eggwhites

extra, at room temperature

2 tbsp (40ml) beer

Caster sugar, for finishing

30 ripe but firm strawberries, hulled Vegetable oil, for frying

Whipped cream, to serve

Fresh seasonal fruit, such as raspberries,

peaches and blueberries, to serve

1 Place flour, whole egg and beer in a bowl and mix to a smooth paste; stand 2 hrs at room temperature.

2 Whisk eggwhites to firm peaks, then fold through beer mixture until combined.

3 Place oil in a small saucepan and heat to 160˚C. Thread 1-2 strawberries onto the end of a long metal skewer. Dip into batter, ensuring fruit is well coated, then fry until golden.

Drain on paper towel and roll in caster sugar. Repeat until all strawberries are cooked. Serve with fresh fruit and whipped cream on the side.

TIP The hotter the oil, the quicker batter will cook and the firmer strawberries will remain. If you prefer a ‘jammier’ result, maintain oil at low heat to cook fritters more slowly. #