Tempura Strawberries with Chocolate Orange Dipping Sugar is like nothing you’ve ever tasted. These fried strawberries might not look so pretty, but they sure taste good.

I so excited to share my new favorite strawberry recipe, Tempura Strawberries, with you.

Admittedly, fried Strawberries are not nearly as pretty as vine-ripened strawberries in all their natural glory. Although it’s not the most beautiful dish of all-time, please don’t let that stop you from giving it a go.

Because tempura batter is so thin, the berries don’t really cook in the coating, they just warm up and become super juicy. Have you ever eaten strawberries still warm from the sun? That’s what Tempura Strawberries taste like.

Scroll through the photos to see how to make Tempura Strawberries: 

Assemble the ingredients for the batter.

Grate the orange zest and chocolate into the sugar.

Set up a sheet pan with a cooling rack next to the oil. As the strawberries are fried, put them on the rack to drain.

The tempura coating is very thin.

Drain the strawberries as they are fried.

By replacing some of the water with vodka you’ll form less gluten in the batter and end up with a super light and crisp tempura coating. If you don’t have vodka available, or don’t like to use alcohol, you can use all seltzer instead.

If you love this recipe as much as I do, please consider leaving a 5-star review.

Continue to Content

Tempura Strawberries

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 1 minute

Total Time: 21 minutes

Have you ever eaten strawberries still warm from the sun? That’s what Tempura Strawberries taste like.

Print

Ingredients

Dipping Sugar

• Zest of 1/2 orange, grated
• 1/4 cup (2 oz, 60g) granulated sugar
• 2 ounces semi-sweet chocolate, grated

Strawberries

• 2 quarts vegetable oil
• 1 cup (4 oz, 120g) cake flour
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1 large egg, whisked (you only need 1/2, the the rest for egg wash or another use)
• 1/2 cup vodka (see note)
• 1 quart strawberries, use a damp paper towel to wipe clean
• 1/2 cup seltzer water

Instructions

Make Dipping Sugar

1. Combine the sugar, orange zest and grated chocolate in a small bowl. Toss with a fork to combine

Fry the strawberries

1. Heat the oil in a heavy pan.
2. Combine the flour, sugar and salt in a mixing bowl and whisk to combine the ingredients. Combine the seltzer with the vodka.
3. Pour the seltzer/vodka into the flour, mix until partially combined. Pour half the whisked egg into the batter and stir just until the ingredients are combined.
4. When the oil reach 400°F dip a strawberries into the batter and gently lower into the oil. Fry for just a minute until the coating is crisp and lightly browned. Drain on a rack set over a sheet pan.
5. Work in small batches to avoid overcrowding the pan.
6. Serve while still hot with the dipping sugar.

Notes

If you don't have vodka or don't like to use alcohol, use 1 cup of seltzer water instead of a 1/2 cup of each.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Callebaut Finest Belgian Semisweet Chocolate Blocks - Approximately 1 pound per Block - 2 Blocks
• 
  Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
• 
  Taylor Digital Cooking Probe Thermometer and Timer
• 
  Vollrath Wear-Ever Half-Size Sheet Pans
• 
  Stainless Steel Wire Cooling Rack 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

You might also like:

• Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
• Easy Homemade Pretzel Recipe by April Golightly
• Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures
• Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread

• Dad’s Favorite Blueberry Pancakes by Family Around The Table
• Steak & Egg Breakfast Skillet by Caroline’s Cooking

• Beerinara by What Smells So Good?
• Homemade Refrigerator Pickle Relish by Renee’s Kitchen Adventures

• Apple Crisp by Ninja Baker
• Banana Berry Bread by Desserts Required
• Blackberry Chocolate Chunk Ice Cream by Simple and Savory
• Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
• Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
  Cherry Garcia Bars by Pies and Plots
  Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
  Pineapple Upside Down Cake by Grumpy’s Honeybunch
  Coconut Cream Pie by Hezzi-D’s Books and Cooks
  Tempura Strawberries by Baking Sense
  German Chocolate Brownie Pie by That Skinny Chick Can Bake
  Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
  Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
  Peach Crumble Bars by The Finer Cookie
  Personal Banana Cream Pie by Food Lust People Love
  Strawberry Rhubarb Pie by The Chef Next Door
  Maizena Tamal by Basic N Delicious
  Mom’s Carrot Cake by Jennifer Cooks
  Bacon Patty Melts by Cookin’ Mimi
• BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
  Beef Shepherd’s Pie Casserole by Cooking Chat
  Buffalo Chicken Tacos by Palatable Pastime
  Carolina-Style BBQ Burger by The Redhead Baker
  Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
  Fried Chicken by Tramplingrose
  Grilled Chicken and Beef Stir Fry by The Freshman Cook
  Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
  Italian Sausage and Peppers by Monica’s Table
  Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
  Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
  Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
• Skillet Spaghetti and Meatballs by From Gate to Plate
  Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
  Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
  Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca
  Walnut Cauliflower Zucchini Boats by Beauty and the Beets
  Chipotle Lime Cole Slaw by Dizzy Busy and Hungry
  The Ultimate BLT Pasta Salad by Cooking with Carlee