The Ezine For Every Strawberry Lover!

October 5th, 2008

Issue #52

Hello <>,

After several weeks of truly horrific weather, we finally got some sunshine again to enjoy the autumn days. I still have a few courageous strawberries in my garden, but because there's not enough sunshine, I've given up the hope of them becoming red and ripe.

In contrast to i.e. tomatoes, strawberries do not continue to ripen after picked :-(

My reader Sugar sent a wonderful recipe for Italian Fried Strawberries, that I'm sharing with you in this issue.

If you want to share a strawberry recipe, please send it to my by hitting "reply" to this newsletter.

Italian Fried Strawberries


  • 1 pound (450g)ripe strawberries
  • 1/2 cup (150g)sugar
  • 1/2 cup (150ml) sweet liqueur (any)
  • 1/3 cup (100g)all-purpose flour
  • 1 egg
  • 1 egg white
  • 2 tablespoons soft unsalted butter
  • milk
  • 1/4 cup (300ml)brandy
  • powdered sugar
Serves 4.


Mix the sugar with the liqueur, and add the strawberries. Mix well, and let sit for about one hour. In a bowl, mix together the flour and butter.

Add the egg,and brandy. Add enough milk to make a smooth batter. Beat the egg white until stiff, and then fold this into the batter. Heat the oil to 375° F (190°C).

Dip the berries into the batter, and fry until golden. Drain on paper towels, sprinkle with powdered sugar, and serve.

Extra tip: you can replace the liqueur/brandy with the corresponding flavor, if you don't want to use alcohol.



Kitchen Tip

You can use fruit juices such as strawberry, pineapple, orange or mango as salad dressing, just by adding a little olive oil, salt, pepper, and honey.

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