I was musing about what to create with my figs when over on Twitter Rachael of La Fuji Mama said she was going to try a tempura deep-fry. Everything is more delicious fried, right? I don’t particularly like frying at home because I manage to make a huge mess every time I do it, but the seed had been planted. I needed crispy with my figs. That got my brain turning and I came up with this crazy, delicious recipe.
It’s almost strange for me to think back now and realize I didn’t have fresh figs until this year. I’ve been so obsessed with them this summer! My friends keep trying to tell me to just give in and buy a fig tree for my yard, which I probably need to do, but in a way I’m glad I haven’t yet because then I might be on fig overload. It has been fun experimenting with my bounty, but I don’t want to take it too far! I don’t think these little morsels do that.
The recipe incredibly easy, so much so that I didn’t even include amounts, and you can make as few or as many as you want. I ate all the ones I made without sharing. Ahem. Plus this uses leftover steak, which is awesome because you don’t need to cook up a whole steak for an appetizer, yet your guests will have no idea they’re just getting your seconds.
The soft and sweet fig, tender meat, tangy goat cheese, and crunchy panko create a really wonderful mouthful. Gosh. My mouth started watering just thinking about these little gems. I think I know what I’m having later on.
Stuffed Figs with Sirloin
1 egg, beaten
Figs (I used Brown Turkey)
Sirloin steak, cooked and sliced thinly
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Halve figs, peel if desired (I find it helps keep the coating on, but I’m too lazy to do it, so it’s not necessary). Dip skin side in flour, then egg, then panko, being careful not to smush the fig and yet also make sure you get a good coating. Arrange figs on baking sheet.
Cut goat cheese into chunks and carefully set into fig center.
Cook for approximately 6 minutes, then remove, place a slice or two of sirloin over the cheese, and pop back into the oven for 2 more minutes.
Be sure to serve these with a fork and plate, as they will ooze fig juices!