Summer Red Fruits in Beer Batter

Fresh strawberries and raspberries dipped in a light beer batter, fried until golden, and served with a fruit coulis.

Vegetarian Dessert Fruit Summer Fried

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

60.2g

per serving

240.8 g total

Fat

28.8g

per serving

115.2 g total

Protein

7.1g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Yeast

Fresh

pinch

Sugar

tbsp

Caster Sugar

For dusting and coulis

CondimentsSauces

White Wine Vinegar

1 tsp

Dairy

100

Clotted Cream

Or crème fraîche, for serving

Fruits

250

Strawberries

Hulled and cut in half

150

Raspberries

Fresh

piece

Lemon Juice

For coulis

GrainsCereals

180

Plain Flour

Plus extra for dusting fruit

Liquids

250

Beer

Or lager

NutsSeeds

pinch

Salt

OilsFats

500

Oil

For frying

Method

Dissolve the yeast in the beer then add the salt, sugar, and vinegar in a large bowl.

Sieve the flour into the liquid and beat until smooth, then chill in the fridge for 20 minutes.

Heat the cooking oil in a frying pan to 180°C.

Hull the strawberries, cut them in half, and dredge both strawberries and raspberries in flour.

Dip the fruit in the batter and fry in the hot oil until golden and puffed.

Drain the fried fruit on kitchen paper and dust with caster sugar.

Pureé the remaining fruit with sugar and lemon juice using a hand blender, then sieve.

Serve the battered fruit with the prepared coulis and clotted cream.