Strawberry Fritters with Raspberry Sauce
(Makes 30 fritters)
- 80 gms plain flour
- pinch of salt
- 1 egg
- 8 tsp beer
- 4 egg whites
- 30 strawberries
- 100 mls Grand Marnier
- oil for deep-frying
- raspberry sauce (see below)
- caster sugar for sprinkling
- 450 gms fresh raspberries
- 150 gms caster sugar
- sugar syrup and lemon juice to taste
Combine the flour and salt with the egg and beer, stirring to produce a smooth batter. Allow it to rest for at least two hours.
Stiffly beat the egg whites and fold into the batter.
Stem the strawberries and marinate in the Grand Marnier for 20 minutes.
Heat some oil to 150°C.
Drain the strawberries and, using a skewer, dip each strawberry in batter and deep-fry until golden.
Drain briefly on kitchen paper.
Brush raspberry sauce across the plates and pile a few fritters on each.
Serve additional sauce alongside.
Place the raspberries in a bowl and cover with the sugar. Stand for an hour to allow the berries to drop their juices.
Blend to a purée and pass through a fine sieve. Taste and adjust flavour with sugar syrup or lemon juice as required.
Store in the refrigerator until ready to use.