Chocolate-Strawberry Waffle Ball on a Stick

1. 1

   Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.

2. 2

   Put the chocolate in a microwave-safe bowl.

3. 3

   Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth.

4. 4

   Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.

5. 5

   Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees.

6. 6

   While the oil heats, prepare the pancake and waffle mix as the label directs.

7. 7

   Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off.

8. 8

   (If the batter is too thin, add 1 to 3 more tablespoons dry mix.)

9. 9

   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.

10. 10

    Remove with tongs and drain on paper towels or a rack.

11. 11

    Let sit for 5 to 10 minutes to allow the chocolate to re-harden.

12. 12

    Dust with confectioners' sugar.

13. 13

    Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.

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