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fruit fritters
Italian Plum Fritters
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Rum batter
Few drops of rum
Pinch of cinnamon

Standard Flour Frying Batter
4 ozs plain flour
a quarter of a pint oil or rather more of warm water
3 tablespoons olive oil
a pinch of salt
1 lightly beaten egg white

Olive oil for frying

For sprinkling
Castor sugar


"Sieve the flour into a basin, make a well in the centre and into this pour the oil; mix well, and add the salt, then slowly add the water, stirring constantly until the consistency of thick cream is obtained.

Allow to stand for 2 hours or thereabouts, then stir in the lightly beaten egg white, and use a coating for fish or for fruits...."

"Use fruit that is not over-ripe. Place in a warm oven for half an hour, then cut in halves, remove the stones, and spread on a dish, sprinkling with sugar and a few drops of rum and a pinch of cinnamon. Leave for two or three hours, then drain, dip in frying batter and fry in hot oil, drain, sprinkle with castor sugar and serve very hot.


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... P.S. Of all the fruits fried with this batter plums are probably come out the best, as the red juice from the plums gives it a pleasant appearance. Photo and notes: Mary Melfi.

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