I was surprised to find green figs at the fruit stand downtown where I work. Even Whole Foods only sold the black figs. What I like about green figs is that they’re less sweet than the black ones even though they look like they would be rindy and bitter. The ripes ones are actually pretty soft and they easily give when sliced in half.
You can use tempura batter here if you have access to an Asian grocery store, but the recipe that follows uses the flour you already have in the pantry. Any yogurt would do, too, but the plain Greek kind has that whipped texture that’s great for chopped fruits. I also find the Greek yogurt less tart and does not compete with the natural sweetness of the figs. My personal preference is the Total Classic kind from FAGE (pronounced “fa-yeh”).
fresh green figs, washed, dried with paper towel
1 cup of flour
1. Make the tempura batter. Beat the egg in a bowl. Add ice water. Add flour in the bowl and mix lightly. Do not overmix.
2. Heat a deep skillet with some oil. Just right before frying, drench the figs with the tempura batter and gently add to the hot oil to fry. When batter is light brown, spoon battered figs out using a slotted spoon and remove to a wire mesh colander on a plate to let the excess oil drip. Do not use paper towels as to not make them soggy. Serve with Greek yogurt on the side.