This is the best week ever because It’s half term so I get to fit in more bakes and also it was Shrove Tuesday which meant I got to eat as many pancakes as I wanted. My favourite pancake filling is Nutella and strawberries.
So far this week I have made two coffee cakes, shortbread biscuits, two lemon drizzle cakes, mini meringues, Oreo cupcakes and for my blog strawberry fritters.
The strawberry fritters are made by making up a batter made up of 100g plain flour, 3 eggs, pinch of salt, 100ml of milk and 20g of sugar.
The flour and salt is sifted into a bowl, then separate two of the eggs putting the whites in a separate bowl and the yolks into the flour mix . Add the remaining third egg to the flour. Whisk the flour mix until the ingredients are combined then gradually add the milk until the batter is smooth. Then whisk the egg whites adding the sugar slowly to the mixture until you have soft peaks. Gently fold the egg whites mixture into the batter mix with a metal spoon. Place the mixture to one side.
Meanwhile heat a litre of grape seed oil in a saucepan to 180c. For the filling you will need 30 strawberries. Place a strawberry onto a skewer and dip into the batter mixture and then place into the hot oil. Cook until golden. When cooked place the fritter on some paper towel to remove any excess oil. Then coat the fritter in cinnamon sugar which is made from 100g castor sugar mixed with 1 teaspoon of ground cinnamon. Cook the remaining strawberries making sure you don’t put more than two at time in the oil as this will reduce the temperature and ruin the fritter.
These fritters were a bit like doughnuts and when you bite into the fritter the strawberry was something like the strawberries you find in jam. The only sad thing was that the fritters don’t last long and become soggy if left overnight.