Leipziger Räbchen — marzipan-stuffed prune fritters
Marzipan-stuffed prunes fried in a light beer batter.
Active time1 h
Cooking31 min
Total1 h 30 minResting : 10 min
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Ingredients
- 14 g unsalted butter
- 1 medium egg, size M
- 125 ml alcoholic wheat beer
- 125 g plain wheat flour
- 1000 g sunflower oil for deep-frying
- 40 soft whole pitted prunes, about 10 g each
- 1 g fine salt
- 75 g white sugar
- 10 g icing sugar
- 100 g soft marzipan
Preparation
Open the prunes at the slit and check for stones. Put about 2.5 g marzipan in each and close, making about 40 bites. Gently melt the butter for about 5 minutes, then cool for 5 minutes.
14 g unsalted butter40 soft whole pitted prunes, about 10 g each100 g soft marzipan- small knife
- board
- saucepan
Crack the egg and separate the white and yolk. Whisk yolks with sugar until creamy. Mix in cooled melted butter and beer, then flour. Whip whites with salt to stiff peaks and gently fold in with a spatula without deflating.
1 medium egg, size M125 ml alcoholic wheat beer125 g plain wheat flour1 g fine salt75 g white sugar- two bowls
- whisk
- electric mixer
- spatula
Heat the oil in a tall deep-frying pan, never more than half full, for about 10 minutes to 175 °C on a thermometer. Dip prunes in batter and fry small batches for about 1 minute per side until the coating is golden and cooked. Let the temperature recover between batches. Drain for 5 minutes after the last batch, dust with icing sugar and serve warm.
1000 g sunflower oil for deep-frying10 g icing sugar- tall deep-frying pan
- food thermometer
- fork
- slotted spoon
- kitchen paper
- small sieve
- plate
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration