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Crunchy fruits with stracciatella dip

Category Egg & pastry dishes

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  • 50 minutes
Stracciatella dip:
  1. 300 g greek yogurt
  2. 30 g chocolate shavings
  3. 1 package vanilla sugar
  1. 1 banana, not too tripe
  2. 1/2 mango, not too tripe
  3. 200 g pineapple
  4. 1 sour apple
  5. 5 tbs lemon juice
  6. 2 eggs
  7. 5 tbs flour
  8. 100 g breadcrumbs
  9. 50 g coconut flakes
  10. 800 ml oil for deep frying
Stracciatella dip:

1. Stir the yogurt with the chocolate shavings and vanilla sugar and chill until ready.


2. Peel all fruits, remove the stone/stalk or core and cut into bite-sized pieces. Mix the banana and apple pieces with the lemon juice.

3. Whisk the eggs in a deep dish, prepare two plates – one with flour and one with breadcrumbs mixed coconut flakes.

4. Dab the banana and apple pieces dry with paper towel. Coat all pieces of fruit in flour, then in egg and finally in the breadcrumb mixture.

5. Add oil to the pan, heat on highest level up to the roasting window, switch to a low level, add the first batch of fruits and deep-fry until the turning point is reached.

6. Remove the lid, turn over the fruits and forth a bit and remove as soon as it is golden-brown.

7. Allow deep-fried fruit to thoroughly drain on the paper towel. Dry the inside of the lid with paper towel and deep-fry the remaining fruits. Let the fruits cool a little and serve warm with the Stracciatella dip.

This recipe has been tested and approved by AMC.

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