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Fried Quinces, in the Manner of the Countess Recipe

Recipe by: THELASTBARON

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook30 m
  • Ready In55 m
  • 1Heat 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.
  • 2Mix 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.
  • 3Melt 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.
Ingredients
  • 6 servings
  • 215 cals
  • 1 tablespoon clarified butter
  • 1 1/3 pounds quinces - peeled, cored, and cut into wedges
  • 1/2 cup all-purpose flour
  • 1 tablespoon white sugar
  • 1 pinch salt
  • 1/2 cup dark beer
  • 1 dash vanilla extract
  • 2 teaspoons finely grated fresh lemon zest
  • 3 tablespoons coconut oil, or as needed
  • 3 tablespoons demerara sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    215
    11%
  • Fat:
    9.3
    14%
  • Carbs:
    32.3
    10%
  • Protein:
    1.6
    3%
  • Cholesterol:
    5
    2%

Based on a 2,000 calorie diet

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