Deep-fried Figs from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco
In years when there is a glut of figs this is a superb way of using them up. These figs are wonderful served with a glass of Moscato d’Ischia or a similar wine.
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Cooking tools:
- Fine-mesh sieve
- Pot
- Stove
- Peeler
- Paring knife
- Mixing bowl
- Whisk
- Measuring spoon
- Slotted spoon
- Plate
- Paper towel
- Spoon
Ingredients
- 8–12 figs
- ground cinnamon
- icing sugar
- 8–12 teaspoons rum
- light olive oil
- self-raising flour
- water
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