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Deep Fried Chocolate Cheesecake Stuffed Strawberries

Submitted by The Test Kitchen Team

Ingredients:Mini Parsnip Cupcakes

8 Strawberries
2 c. Panko Bread Crumbs
1 c. Jansal Valley Almond & Vanilla Sugar

For the Filling
3 oz. Jansal Valley Chevre Chocolate
4 oz. Mascarpone cheese
1 oz. Heavy Cream

For the Batter
c. Water
1 box Kikkoman Tempura Mix


Heat oil in deep fryer to 350 F.

In a small bowl mix chocolate chevre, mascarpone, and cream. In another bowl, mix the water and tempura mix together to create a wet batter. Take a strawberry and hull out the stem with a small melon baller. Fill the center cavity to the top with the chocolate filling. If you have a marinade injector, you can skip hulling the strawberry and instead use the injector to fill the strawberry. We recommend wiggling the needle around a bit to create more space for the filling.

Next, take the filled strawberry and dip it into the wet batter, shake off any excess. Roll the strawberry in the panko crumbs and place in the fryer until golden brown, about 2 to 3 minutes. Remove strawberry from fryer and place on a paper towel-lined plate for about 10 seconds and then roll in almond & vanilla sugar. Repeat with the remaining strawberries. Leave them whole or slice them open to reveal the surprise inside!


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