Dried figs coated





  • Clean the figs, removing the tail.
  • Make a dough with water, yeast and flour, kneading all well.
  • Beat the eggs and add to the dough, kneading it all very well.
  • Let stand for half an hour for the dough to swell and become soft..
  • When the pasta is ready, coat the figs with it. (In the event that dried figs are large enough, coat only one. If they are smaller, they must be split in half and the two halves joined.
  • Heat the olive oil and, when hot, fry the breaded figs, turning them down when the oil side is well roasted.
  • When they are golden, take them out of the fire and place on a plate, sweetening them with sugar or honey.

Ways to serve:

Eat hot or cold as dessert.

*Related information:

Egg yolk

Egg yolk properties

Egg shell

Eggshell properties

Eggshell decoration

Egg white properties

punto rojo More recipes and information about eggs.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

17 December, 2020

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