Deep-fried Figs

Frittura di Fichi

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

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.


  • 8–12 figs
  • 8–12 teaspoons rum
  • light olive oil
  • ground cinnamon
  • icing sugar


    Peel the figs which should be slightly under ripe. Marinate the figs for 1 hour in a teaspoon of rum per fig.

    Make a light batter and leave it to stand for 15 minutes. Roll the figs in flour then dip them in the light batter. Deep-fry the figs in light olive oil until a pale golden colour. Dust with cinnamon and icing sugar, and serve at once.