Filled Fig Fritters

A 16th century Italian Recipe, translated into English by Shannon Wanty

From Rosselli, Giovanne: Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

p39v Per fare fritelle de fiche piene. (To make fritters of filled figs.)

Take a few almonds, or pine nuts, following the quantity that you would want to make, and grind them well, and so that they are white and clean, and add to them two dried figs, and a few whole raisins with good spices, and so that this mixture is not too thin add a little rose water, and have the figs opened and hollowed as is said below, that is the flowers, and fill them really well with this mixture and fry them in a good oil, and serve them with sugar over.