Instructions: Preheat 4 cups of oil to 375 degrees.

In a small mixing bowl, mix milk, sherry, cornstarch, 1 tablespoon of oil and sugar until smooth. In a separate bowl, beat egg whites until stiff and fold in cornstarch mixture.

In a small saucepan, heat raspberries and orange juice until just warm and set aside.

Dip strawberries into batter and fry in oil until light golden brown. Remove strawberries, drain on paper towels, dust heavily with powdered sugar and serve immediately with raspberry sauce on side.

This recipe yields 4 servings.

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