Fritters with Lemon Mousse and Strawberries Recipe

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Fritters with Lemon Mousse and Strawberries Recipe

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Deep-fried fritters are wonderful on their own but become over-the-top amazing with a creamy lemon mousse and sweet strawberries. Raspberries and blueberries yield equally good results. —Shannon Bell, Woodstock, Georgia
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour + chilling Cook: 5 min./batch
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour + chilling Cook: 5 min./batch

Ingredients

  • 2 large egg yolks
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • TOPPING:
  • 1 cup sliced fresh strawberries
  • 1 tablespoon honey
  • 1/4 teaspoon sugar
  • FRITTERS:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup 2% milk
  • 1 tablespoon butter, melted
  • 2 teaspoons grated orange peel
  • Oil for deep-fat frying

Directions

In a small heavy saucepan, whisk egg yolks, sugar and lemon juice until blended. Cook over medium-low heat, whisking constantly, until thickened and a thermometer reads at least 170°. Do not allow to boil. Immediately remove from heat. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, at least 30 minutes or until cold.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into lemon mixture. Refrigerate, covered, until serving.
For topping, in a small bowl, toss strawberries with honey and sugar. Let stand until juices are released from strawberries.
For fritters, in a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and orange peel until blended. Add to dry ingredients, stirring just until moistened.
In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry 1-2 minutes on each side or until golden brown. Drain on paper towels.
To serve, spoon mousse into dessert dishes; top with strawberries. Serve with fritters. Yield: 10 servings.
Originally published as Fritters with Lemon Mousse and Strawberries in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p83

  • 2 large egg yolks
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • TOPPING:
  • 1 cup sliced fresh strawberries
  • 1 tablespoon honey
  • 1/4 teaspoon sugar
  • FRITTERS:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup 2% milk
  • 1 tablespoon butter, melted
  • 2 teaspoons grated orange peel
  • Oil for deep-fat frying
  1. In a small heavy saucepan, whisk egg yolks, sugar and lemon juice until blended. Cook over medium-low heat, whisking constantly, until thickened and a thermometer reads at least 170°. Do not allow to boil. Immediately remove from heat. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, at least 30 minutes or until cold.
  2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into lemon mixture. Refrigerate, covered, until serving.
  3. For topping, in a small bowl, toss strawberries with honey and sugar. Let stand until juices are released from strawberries.
  4. For fritters, in a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and orange peel until blended. Add to dry ingredients, stirring just until moistened.
  5. In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry 1-2 minutes on each side or until golden brown. Drain on paper towels.
  6. To serve, spoon mousse into dessert dishes; top with strawberries. Serve with fritters. Yield: 10 servings.
Originally published as Fritters with Lemon Mousse and Strawberries in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p83

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