Beer-battered plums

Beer-battered plums

Total: 1 hr 15 Min. | Active: 45 Min.
vegetarian, lactose-free
Nutritional value / piece: 76 kcal
, Fat: 5 g
, Carbohydrate: 6 g
, Protein: 1 g

Ingredients

25 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Beer batter

80g white flour
¼tsp salt
1tbsp icing sugar
½tsp baking powder
1dl light beer or mineral water
1 fresh egg yolk

Plums

25 plums
5tbsp filling with almonds

To deep-fry

1 fresh egg white
1pinch salt
1tbsp icing sugar
oil for deep-frying
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How it's done

Beer batter

Mix the flour, salt, sugar and baking powder in a bowl. Combine the beer and egg yolk, whisk into the flour, cover and leave to stand at room temperature for approx. 30 mins.

Plums

Carefully pit the plums so that they retain their shape. Insert 1 tsp of almond paste into the opening, press together gently.

To deep-fry

Just before frying, beat the egg white with the salt until stiff. Add the sugar and continue to beat briefly, carefully fold the egg white into the beer batter. Heat the oil to approx. 180°C. Dip the plums in the batter in batches, drain and fry for approx. 3 mins. until golden brown, turning occasionally. Remove with a slotted spoon and drain on paper towels, serve warm.

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