Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chocolate-Strawberry Waffle Ball on a Stick
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- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 55 min
- Cook: 10 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 163
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 333 mg
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 55 min
- Cook: 10 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 163
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 333 mg
Ingredients
Directions
- Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.
- Put the chocolate in a microwave-safe bowl. Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth. Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.
- Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. While the oil heats, prepare the pancake and waffle mix as the label directs.
- Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off. (If the batter is too thin, add 1 to 3 more tablespoons dry mix.) Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1 1/2 to 2 minutes. Remove with tongs and drain on paper towels or a rack. Let sit for 5 to 10 minutes to allow the chocolate to re-harden. Dust with confectioners' sugar.
