Beer-battered plums

Total time: 1hr 15m
Preparation Time: 45m

For 25 piece

Nutritional Information

Contains 76 Kcal, 1g Protein, 6g Carbohydrates, 5g Fat


  • Beer batter
  • 80 g white flour
  • 0.25 tsp salt
  • 1 tbsp icing sugar
  • 0.5 tsp baking powder
  • 1 dl light beer or mineral water
  • 1 fresh egg yolks
  • Plums
  • 25 plums
  • 5 tbsp filling with almonds
  • To deep-fry
  • 1 fresh egg whites
  • 1 pinch salt
  • 1 tbsp icing sugar
  • oil for deep-frying

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  • 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.
  • Plums

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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