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EmailTantalizing golden morsels in a pool of smooth custard. --Peg Leg Inn, Rockport, Massachusetts
Yield: Serves 10
- 2 cups flour
- 14 teaspoon sugar
- 1/2 teaspoon salt
- 12 ounces beer
- 5 egg whites
- Strawberries (6 per person)
- 1/4 cup sugar
- 2 teaspoons cinnamon
In a medium-sized mixing bowl combine flour, 1/4 teaspoon sugar, 1/4 teaspoon salt, and beer. Mix into a paste. In another medium-sized mixing bowl, whip egg whites with remaining 1/4 teaspoon salt until stiff peaks form. Fold beer mixture into beaten egg whites. Wash the strawberries and hull them. (The amount of berries is up to you. We serve 6 per order.) Dip them into the batter and deep fry until golden brown, about 2-3 minutes. Roll the berries in 1/4 cup sugar mixed with 2 teaspoons cinnamon. Serve on custard sauce (recipe follows).
Custard
- 2 cups light cream
- 1/4 cup sugar
- 2 teaspoons vanilla
- 3 egg yolks
In a heavy-bottomed saucepan, scald the cream, sugar, and vanilla. Beat the egg yolks in a small bowl until light yellow. Add the scalded cream to the beaten yolks, beating constantly. Transfer to a heavy saucepan and continue cooking over low heat until mixture coats the back side of a spoon. Transfer to a chilled bowl and chill, covered, for 2 hours.
Comments
The beer is to lighten the
The beer is to lighten the batter. Gas dissolves better in cold liquids hence when the batter hits the hot oil, the CO2 solubility goes way down and the bubbles froth up expanding the batter. This also makes it a good insulator and most of the heat goes into the batter NOT the berries.
The alcohol evaporation keeps the internal temperature from rising too fast whilst at about 150°C Maillard reactions turn the batter brown. The alcohol also means the batter does not have to cook as long as a batter with water or milk.
why would you ruin
why would you ruin strawberries by adding beer.
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