Fig Fritters

When deep frying these fritters make sure you cook in a neutral flavoured oil eg. corn, sunflower, groundnut and rapeseed. The oil should also be clean. When deep frying make sure the oil is heated to 190°C, otherwise the batter will soak up the oil and becomes soggy. I like to serve the figs with a good quality ice-cream (try my recipe for mascarpone ice-cream).

4 Portions
Prep: 10 minutes
Cook: 6-12 minutes



  • 12 ripe but firm figs


  • 1 cup plain or tipo 00 flour
  • 3 tbsp caster sugar
  • pinch salt
  • 2/3 cup dry white wine or water
  • 1/2 tbsp olive oil
  • 1 egg white

To Serve

  • icing sugar (for dusting)
  • clotted cream or vanilla (see recipe) or mascarpone ice-cream (see recipe)


  1. Batter: Preheat oil in a deep fryer, wok or deep saucepan to 190°C. Mix together all the dry ingredients in a bowl. Gradually mix in the liquid ingredients until you have a smooth batter. Whisk the egg whites in a clean glass or stainless steel bowl until stiff. Fold the egg whites into the batter with a metal spoon (retaining the volume of the egg white). Use batter at once.
  2. To Cook: Coat the figs in the batter and cook 3-6 at time for 2-3 minutes (according to the size of your cooking vessel), until to the batter is crisp and golden. Drain on kitchen paper and keep warm while you cook the remaining figs. Serve at once.
  3. To Serve: Serve the figs dusted with icing sugar and a generous spoonful of clotted or thick cream or ice-cream. Serve.