Ingredients

Figs

• 12 ripe but firm figs

Batter

• 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)

Method

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.