Plum Fritters

Preparation info

  • Yield:

    16

    servings
    • Difficulty

      Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Depending on the time of year and the variety of plums used, you may need to adjust the number, cutting a smaller variety into halves rather than quarters for frying. Conversely, use only a quarter-plum to make each garnish if the plums are large. Be sure to use a sharp knife that will cut through the skin cleanly, allowing you to make thin, elegant slices. Instead of using fanned plums as a decoration, try making a rose out of plum peel, which looks very nice. This is often done in the garde-manger department with tomato peel.

Ingredients

Method