Buñuelos de Higos (Fig Fritters) is a traditional Spanish recipe for a classic snack dipped in an egg white, white wine and flour batter that are deep fried until golden before serving. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Fig Fritters (Buñuelos de Higos).
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Ingredients:
140g plain flour
1 egg
2 egg whites
200ml white wine
finely-grated zest of 1 lemon
3 tbsp caster sugar
8 fresh figs (with stalks)
sunflower oil, for deep frying
caster sugar, to dust
Method:
Sift the flour into a bowl, form a well in the centre then add the whole egg and a little of the white wine. Gradually whisk in the flour from the edges until incorporated then mix in the lemon zest and the remaining white wine. Cover the resultant batter with clingfilm and set aside to rest for 1 hour.
Place the egg whites in a clean and dry bowl then beat until they form soft peaks. Add the sugar, 1 tbsp at a time, whisking until the sugar has all dissolved and you have a shiny meringue. Check on your batter now. If it is seems thicker than double cream then beat in a little water to loosen.
Gently fold the meringue into a batter. In the meantime, add oil to a deep fryer (or a large saucepan) and heat to 190°C. When hot, dust the figs with a little flour and dip into the batter, ensuring that they are evenly and completely coated. Immediately drop the figs into the hop oil (do this in batches). Fry until the batter turns crisp and golden then remove with a slotted spoon and drain on kitchen paper.
Dust the fritters with caster sugar and serve immediately. These are excellent accompanied with Greek-style yoghurt.
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