Helen Evans Brown’s Strawberry Fritters

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pint large fresh strawberries
  • ¾ cup apricot jam
  • ½ cup toasted almonds, finely chopped
  • 2 eggs, lightly beaten
  • 1 cup fine salted-cracker crumbs
  • Fat for deep frying


  1. Wash the berries, then hull them. Drain them on paper towels until thoroughly dry.

  2. Force the apricot jam through a strainer.

  3. Place in separate bowls the strained jam, chopped almonds, beaten eggs and cracker crumbs.

  4. First dip the berries into the jam, then roll them in the chopped almonds. Quickly dip two berries at a time into the beaten eggs and roll them in the cracker crumbs. Chill in the refrigerator for several hours.

  5. When ready to serve, heat deep fat to 360°F. on a frying thermometer, or until a cube of bread turns golden in one minute.

  6. Cook the strawberry fritters in the hot fat until golden brown. Drain on paper towels. Serve while still hot, either plain or dipped into confectioners’ sugar.

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