Bunuelos de Higos (Fig Fritters)

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Bunuelos de Higos (Fig Fritters)

 

24 firm ripe figs

2 eggs, separated

5/8 cup milk

1 tbsp. oil

1 pinch salt

grated lemon rind

4 1/2 ozs. flour

1 tbsp sugar

oil for frying

 

Wash and dry the figs. If they are large, halve or quarter them.

In a bowl beat the egg yolks with the milk, oil, salt and lemon

rind. Stir in the flour and sugar and combine well. Refrigerate

the batter for 2 hours. Beat the egg whites until stiff and fold

them into the batter. Dip the figs into the batter and fry them in

deep, hot oil until golden brown. Drain breefly and sprinkle with

sugar. Apricots, bananas and other fruit can be prepared in the

same way.