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Schlosserbuben

Deel op Facebook Print Recipe

Ingredients

Ingredients for 12–15 Servings

  • 60 Dried plums as big as possible
  • 60 Almonds peeled
  • 2¾ cups 350 g Flour
  • 1½ cups 375 ml Wine
  • ¼ cup 50 ml Oil
  • 3 Egg yolks Dash of salt
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • Sunflower oil for frying
  • Confectioner’s sugar and cocoa powder for dusting

Instructions

  • Soak the dried plums in cold water for half an hour.
  • Remove, let drip dry, and push a peeled almond in place of each pit.
  • For the frying batter, mix the flour, wine, oil, egg yolk, and salt until smooth.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the batter.
  • Heat a good amount of oil in a pan.
  • Dip the plums in the batter and fry until golden brown on all sides.
  • Remove and let drip on paper towels.
  • Dust with confectioner’s sugar and cocoa powder.

Notes & Wine Advice

Garnish Recommendation:

vanilla sauce  and plum sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European