You can fry literally anything!
I love fried bananas and fried apples, so when I first saw fried strawberries I went mad. How did I not come up with this earlier? In fact, strawberry fritters are a vintage delicacy that was popular for holidays and brunches circa 1930s. The only problem was that the recipe I saw contained the deadly trio—gluten, dairy, and eggs. So I had to experiment with my version. This time, it was so delicious I had to share with you, too.
- 90 g almond flour
- 30 g gluten-free flour blend
- 5 g baking powder
- 1,5 dl almond milk
- 30 g powdered sugar
- 60 g flaked almond
- to fry coconut oil
- 6–8 strawberries
1. Wash and clean the strawberries, drain them dry.
2. Place about 60g of almond flour on a plate.
3. In a small bowl mix together the other 30g of almond flour and GF flour blend with the almond milk, baking powder, powdered sugar.
4. Place the almond flakes on another small plate. You can even brake then into smaller pieces, The smaller it is the better it sticks to the strawberries.
5. It is up to you whether you cut the strawberries into half or keep them whole. Take one strawberry and fold it in the almond flour, then dip it in the runny flour-milk mixture and then roll it in the almond flakes. Gently transfer it over a plate. Repeat these steps with all the strawberries.
6. In a frying pan heat up the coconut oil and gently place the strawberries in it, gently folding them over in every 1–2 minutes until each side is golden brown. Be careful with them as the almond flakes can easily fall off.
Sprinkle with more powdered sugar if desired. It is best enjoyed warm!
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Photo: Imola Toth