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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A gorgeous little fritter from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Try serving them with syrup or Brown Sugar Hard Sauce. Overnight soaking time not included in preparation time and cooking time is approximate. Ingredients:
3/4 cup dried fig, soaked overnight in water |
1 cup flour, sifted |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 egg, well beaten |
1/2 cup milk |
3/4 teaspoon grated lemon rind |
1 tablespoon butter, melted |
oil, for frying |
Directions:
1. Drain figs very well and chop into small pieces.
2. Sift dry ingredients together; combine beaten egg and milk and stir into dry mixture.
3. Add chopped figs and grated lemon rind.
4. Stir in the melted butter and mix well.
5. Drop by teaspoons into preheated oil (360F) and fry until golden.
6. Drain on paper towels.
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