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Beer-battered plums
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 76
  • Fat about 5g
  • Carbohydrates about 6g
  • Protein about 1g
This is needed
This is needed for 25 piece
Beer batter
  • 80 g white flour
  • 0.25 tsp salt
  • 0.5 tsp baking powder
  • 1 dl light beer or mineral water
  • 1 tbsp icing sugar
  • 1 fresh egg yolk
  • 5 tbsp filling with almonds
  • 25 plums
To deep-fry
  • 1 fresh egg whites
  • oil for deep-frying
  • 1 tbsp icing sugar
  • 1 pinch salt
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And that's how it's done
And that's how it's done
Beer batter
Mix the flour, salt, sugar and baking powder in a bowl. Combine the beer and egg yolk, whisk into the flour, cover and leave to stand at room temperature for approx. 30 mins.
Carefully pit the plums so that they retain their shape. Insert 1 tsp of almond paste into the opening, press together gently.
To deep-fry
Just before frying, beat the egg white with the salt until stiff. Add the sugar and continue to beat briefly, carefully fold the egg white into the beer batter. Heat the oil to approx. 180°C. Dip the plums in the batter in batches, drain and fry for approx. 3 mins. until golden brown, turning occasionally. Remove with a slotted spoon and drain on paper towels, serve warm.

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