serves
4–6
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4–6
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
Batter
- 150 g (1 cup) plain flour
- 2 tsp dried yeast
- 1 pinch sea salt
- 2 tbsp sugar
- water
Syrup
- 440 g (2 cups) sugar
- 500 ml (2 cups) water
- 1 lemon juiced
- 1 cup raspberries (fresh or frozen)
- 1 tsp rosewater
- oil, for deep-frying
- 12 green figs
- 2 tbsp plain flour, for dusting
Standing time 15 minutes
Instructions
To make the batter, place the dry ingredients in a bowl and whisk in enough water to make a smooth batter with the consistency of thick pouring cream. Set aside for 15 minutes.
To make the syrup, place the sugar, water and lemon juice in a saucepan and bring to the boil, stirring until the sugar dissolves. Turn the heat back to a simmer and add the raspberries and rosewater, stirring to loosen the raspberries. Bring back to a simmer then remove from the heat.
Heat the oil in a saucepan. Dust the figs in flour then skewer each one with a fork to dip them into the batter, rolling them around to coat them evenly. Drop the figs into the hot oil and cook until golden brown. Drain on paper towel then arrange on a serving platter. Spoon over the raspberry syrup.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
