Chocolate and strawberry wafer balls on skewers

Ingredients:

• 12 large strawberries, stemmed
• 170 g dark chocolate, chopped
• Vegetable oil for deep frying
• 2 cups dry pancake and waffle mix (plus ingredients as directed on package)
• Powdered sugar for sprinkling

Preparation:

1. Thread each berry onto a wooden skewer, place on a baking sheet lined with parchment paper, and freeze for 30 minutes.
2. Place the chocolate in a microwave-safe bowl. Microwave on high power in 15-second intervals, stirring after each addition, until the chocolate is almost completely melted. Remove from the microwave and stir until smooth. Dip the berries in the melted chocolate, then place on a baking sheet and in the freezer for about 15 minutes to harden the chocolate.
3. Pour 10-15 cm of vegetable oil into a deep saucepan and heat until a deep-fry thermometer reads 165°C. While the oil is heating, prepare the pancake and waffle mix according to package directions.
4. Dip the chocolate-covered strawberries in the batter and toss to coat completely. Drain off any excess batter. (If the batter is too runny, add another 1-3 tablespoons of the dry mixture.) Carefully place the strawberries, skewers included, in the hot oil. Fry for 1.5-2 minutes, turning as needed, until the batter is cooked through and golden. Remove with tongs and drain on a baking sheet lined with paper towels.
5. Let the chocolate set for 5-10 minutes. Dust the wafer balls with powdered sugar.