Recipes from Mexico :: Mexican Desserts
Yield: 24 24 firm ripe figs
2 eggs, separated
5/8 c. milk
1 Tbsp. oil
1 pin. salt
Grated lemon rind
4 1/2 oz. flour
1 Tbsp. sugar
Oil for frying Wash and dry the figs. If they are large, halve or quarter them. In a bowl beat the egg yolks with the milk, oil, salt and lemon rind. Stir in the flour and sugar and combine well. Refrigerate the batter for 2 hours. Beat the egg whites until stiff and fold them into the batter. Dip the figs into the batter and fry them in deep, hot oil until golden brown. Drain briefly on paper or paper towels and sprinkle and distribute with sugar. NOTE: Apricots, bananas and other fruit can be prepared in the same way.
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