Recipe courtesy of Food Network Kitchen
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Total:
1 hr 25 min
Prep:
20 min
Inactive:
55 min
Cook:
10 min
Yield:
12 servings
Level:
Intermediate
Total:
1 hr 25 min
Prep:
20 min
Inactive:
55 min
Cook:
10 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

Photograph by Levi Brown

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