4 cups virgin olive oil, for frying
1/4 cup milk
1/4 cup sherry
1/2 cup cornstarch
1 tablespoon extra virgin olive oil
1 tablespoon granulated sugar
2 egg whites
2 cups raspberries
Juice of 1/2 orange
12 large strawberries, stems on
Confectioners’ sugar for dusting
Preheat 4 cups of oil to 375 degrees F.
In a small mixing bowl, mix milk, sherry, cornstarch, the 1 tablespoon olive oil and sugar until smooth.
In a separate bowl, beat egg whites until stiff and fold in cornstarch mixture.
In a small saucepan, heat raspberries and orange juice until just warm and set aside.
Dip strawberries into batter and fry in oil until light golden brown. Remove strawberries, drain on paper towels, dust heavily with confectioners’ sugar and serve immediately with raspberry sauce on side.
Yields 4 servings.