This decadent dessert is a typical variation of the Sicilian deep-fried street food.
- 4-6 small fresh ripe figs per person, wiped clean and stems removed
- pastella (batter-see below)
- corn oil for frying
- powdered sugar for sprinkling
Heat a layer of oil about 2 inches deep until smoke is barely visible (350°F – 375°F). Dip the fruit into the pastella, then fry in batches until golden brown. Do not crowd the fruit in the oil. Drain on paper towels. Serve hot, sprinkled with powdered sugar.
To make pastella:
- 10 T. flour
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 5 T. water
- 1/4 tsp. lemon juice
- 2 T. olive oil
In a bowl, mix the flour with the baking soda and salt. Separately mix the water, lemon juice, and olive oil, and add it to the flour mixture. Beat with a whisk until smooth.