• Serves 10 people

  • 14 gm (about 2 sachets) dried yeast
  • 300 gm (2 cups) plain flour, sieved
  • For deep-frying: vegetable oil
  • 10 black figs, quartered
  • Honey and thyme syrup
  • 360 gm (1 cup) Attiki or other Greek honey
  • 110 gm (½ cup) caster sugar
  • 1 lemon, thinly peeled rind and juice only
  • 2 tbsp thyme leaves, plus extra to serve
01   Combine yeast and 250ml warm water ina large bowl, stir to combine, then add 75gm flour, stir and set aside until foamy (5-7 minutes). Add remaining flour, 250ml warm water and a pinch of salt and beat with a wooden spoon until smooth and elastic. Cover and set aside until doubled in size (1-1½ hours).
02   Meanwhile, for honey and thyme syrup, combine honey, sugar, rind, juice and 125ml water in a small saucepan over medium heat, stir until sugar dissolves (3-5 minutes), then simmer until slightly reduced and syrupy (5-7 minutes). Remove from heat, cool slightly, add thyme leaves and set aside to cool to room temperature.
03   Meanwhile, heat vegetable oil in a deep-fryer or deep-sided frying pan to 180C. Spoon tablespoons of batter into oil, or squeeze them through your hands (be careful as hot oil may spit), and turn occasionally until golden and cooked through (3-4 minutes). Remove with a slotted spoon, drain on absorbent paper. Serve warm with figs, drizzled with syrup and scattered with extra thyme.
Note This recipe comes courtesy of Mary Loucas, mother of GT editor Anthea Loucas and is from the March 2010 issue of Australian Gourmet Traveller.
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