1960s Recipes + Menus

Fried Strawberries la Dona Luz

The Way We Cooked: Vintage Gourmet

May 1969

Q. While visiting in Taos, New Mexico, we had many meals at La Dona Luz. Their food and wines put them in a class with the finest restaurants in the United States—absolute perfection! Would you be so kind as to obtain their recipe for fried strawberries?

Mr. and Mrs. John G. Eaton
Scottsdale, Arizona

A. We've had stranger requests.

In a bowl mix together smoothly 1 egg, lightly beaten, 1/2 cup cooking oil, 1 cup sifted flour, and 1 1/2 cups milk. Coat 20 large strawberries lightly with flour, dip them in the batter, and fry them in hot deep peanut oil (375º F.) for about 4 minutes, or until the coating is crisp and golden. Drain the berries on paper towels and sprinkle them with sifted confectioners' sugar. Serve the berries hot. Serves 5.

This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.

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