Citrus: A History

Six Citrus Recipes

from Citrus: A History

by Pierre Laszlo

Fried Valencia Oranges

4 large seedless oranges
4 tablespoons brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon mace
1/4 teaspoon cinnamon
1 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons brown sugar
1 raw egg
1/3 cup milk
2 tablespoons olive oil

4 tablespoons mustard
4 tablespoons brown sugar

  • Carefully peel the oranges and separate the segments.
  • Add the sugar, nutmeg, mace, and cinnamon.
  • Combine the flour, baking powder, salt, and brown sugar.
  • Blend two tablespoons of oil, the egg, well beaten, and the milk.
  • Thoroughly stir this liquid into the dry mixture to form a thick batter. If the batter is thin, add a little more flour; if it is too thick to evenly coat the orange segments, then dilute with more milk.
  • Chill batter for 1 1/2 hours.
  • Heat the remaining oil in a heavy skillet until hot, but not smoking.
  • Dip orange segments in batter to coat thoroughly. Drop into hot oil and fry until nicely browned.
  • Serve warm with the mustard and brown sugar in separate spice dishes.

Book details:

Pierre Laszlo
Citrus: A History
©2007 256 pages, 20 color plates
Cloth $25.00 ISBN: 978-0-226-47026-9 (ISBN-10: 0-226-47026-1)

For information on purchasing the book—from bookstores or here online—please go to the webpage for Citrus: A History.

See also: