Without getting to bogged down in the pitfalls of eating excess deep-fried foods, I do feel that if you are going to go the whole hog make it something special. Like these Figs. The crisp coating is naturally gluten-free and elevates an already exquisite fruit even more dizzying heights of deliciousness as a quick-and-easy dessert.
I bought these figs from the local greengrocers and was informed that they were picked late yesterday afternoon. I chose a punnet that had the most stalks attached as these not only look pretty, but they make the frying of these so much easier. I use tongs to hold them whilst coating in the batter, and to plunge into the hot oil. I would recommend using a small saucepan and add enough oil so that the figs will sit comfortably immersed in oil up to the stalks. These are so good on their own, but you can of course serve them with ice cream, yoghurt, or coconut cream. A light dusting of cinnamon and you are ready to go. Serve them while still piping hot.
10-12 Fresh Figs, wiped clean
Oil for deep frying
1/2 Cup Rice Flour
1/2 Cup Desiccated Coconut
1 tsp Sesame Seeds
1/2 Cup Water (approx.)
- Make up the batter by combining all ingredients. Add enough water to form a thick batter that will readily cling to the figs.
- Heat 3-4 cm of oil in a small saucepan. Coat the figs in batter and deep-fry in batches for 2-3 minutes in hot oil until golden. Use tongs to remove figs, and drain on kitchen towel.