Fried Quinces, in the Manner of the Countess

Fried Quinces, in the Manner of the Countess

 Made  times
THELASTBARON 9

"According to lore, this recipe finds its origins in the cookbook of one Philippina Welser, authored in 1545 in Augsburg, Germany. The 20-year-old woman, a commoner, placed her cookbook in her dowry when she married Archduke Ferdinand Hapsburg of Austria, Governor of Bohemia in 1557 in a secret ceremony. "
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the clarified butter in a skillet over low heat, and place the quince wedges into the pan. Cover, then gently cook the quince wedges until softened, about 15 minutes. Remove from heat and set aside.
  2. Mix the flour, white sugar, and salt in a bowl. In a separate bowl, mix the beer with the vanilla extract and lemon zest; gradually mix the flour mixture into the beer mixture until it becomes a smooth batter.
  3. Melt the coconut oil in a skillet over medium heat. When the oil is hot, dip the quince wedges into the batter and place them in the hot oil; fry in batches until golden brown. Remove fried quinces to a warm platter while you finish frying. Sprinkle the fried quinces with demerara sugar to serve.

Reviews

1
Most helpful
Most positive
Least positive
Newest

I tried this but did not have beer so I used Rum :-) It came out pretty good. I actually squeezed the lemon in the mixture instead of zesting. It came out pretty sweet and yummy. Tasted like coo...

Other stories that may interest you