Ingredients
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@bettybossi.ch
Beer batter
Plums
To deep-fry
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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