Fried Strawberries

So this weekend was full of house cleaning and laundry, and now I want to do something for myself and that something is absolutely decadent and delectable. Fried Strawberries. Doesn’t that sound wonderful? Like a spring day at the fair, the smell of batter and powdered sugar in the air and the sweet taste of fresh strawberries.

Fried Strawberries


Oil for frying
1 pint of strawberries                                                                                                 1/2 cup flour
2 tsp sugar
1 large egg
1/4 cup white wine or white grape juice
1 Tbsp vegetable oil of your choice (not olive oil)
Powdered sugar
Nutella for Dipping


Mix the batter: Combine dry ingredients in a bowl, then in a separate bowl, (I have a couple of  metal mixing bowls with lids I like to use for batter) whisk together the egg, wine or juice and oil until well blended. Whisk that into the dry ingredients until thoroughly blended; the batter will be fairly thick and not runny.

Dip the berries into the batter and swirl to cover thoroughly. I tried this several different ways, I did find that tongs left holes in the batter, but the extendable forks used for roasting marshmallows worked really well.

I do not have a deep fryer for this exercise so I used my handy deep bottomed frying pan (stainless steel).

Pour about three inches of oil into the pan of your choice, and heat gradually to 300-350 degrees. A candy thermometer, the sort that clips to the side of the pan, comes in handy here. High heat is necessary to quick-seal the surface of the batter, which is what keeps it from absorbing too much grease.

Put a cooling rack on a cookie sheet in order to drain the oil from the berries after frying, or lay them on several layers of paper towels.

Transfer a few battered berries at a time to the hot oil and fry for about 60 seconds, turning once to brown evenly. As soon as the batter begins to brown, remove the berries from the oil and place on rack to drain off excess oil. Once all the berries are cooked and drained, roll in powdered sugar. For extra indulgence, place a little bowl of nutella or whip cream with honey until soft peaks form, and serve as a dip for the berries, a very decadent fondue.

These are best eaten still warm, the juices from the strawberries will run down your chin. A pint ought to feed 3-4 people, but I think I think my husband and I will finish them off.


Menu Plan Monday

Well hello again! This week was not all that busy, helped a friend move and went to a party for an hour or so. This upcoming week is mostly relaxtion, a work event on Wednesday, a meeting of Very Awesome Girls on Thursday, and this weekend will be spent preparing for some friends to come in from out of town!

What are you up to this week?


Eggs & Bacon








Chicken Divan

Spaghetti with Italian Sausage, Asparagus

Spring Vegetable Carbonara


Check out more Menu Plan Monday on Organizing Junkie!

Garlic Parmesan Spaghetti Squash

First Post! Yay! So I am making this dish because I went to Sunflower Market today and the squash was on sale! I have always liked my vegetables and Spaghetti Squash was one of my favorites in high school. My mom usually served it like regular spaghetti with an awesome garlic tomato sauce. So here it goes:


1 Spaghetti Squash

1/2 cup of butter, melted

6 cloves garlic, minced

1/3 cup Parmesan cheese (flakes or grated)

1/4 teaspoon black pepper

3/4 teaspoon salt

Crushed Red Pepper to taste

Additional Parmesan Cheese

Ingredients - Garlic Parmesan Spaghetti Squash


Preheat oven to 375 degrees Farenheit. Pierce spaghetti squash several times in order to ensure there is no squash-plosion! Place squash in shallow baking pan and bake for 1 hour. I also decided to roast my garlic and so added it at the 45 min. mark.

For sauce, 10 minutes before squash is done remove garlic from oven and mince. Add butter and garlic to a small saucepan over medium heat, add salt, pepper, & crushed red pepper. Add the parmesan cheese and stir often until melted. Keep on low heat.

Remove squash from oven, cut in half lengthwise and remove seeds and pulp. Using a kitchen fork, separate strands until you get “spaghetti”.

Add sauce to squash, mix well and sprinkle with remaining Parmesan cheese. Return to oven until cheese is melted and bubbly.

Finished Product - Garlic Parmesan Spaghetti Squash

Serve immediately and enjoy!


P.S. Next on the menu is Broiled Grapefruit, sounds interesting right?

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