Fritelle Di Borrane

Borage Fritters

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Borage leaves are never used in this country except in wine cups, but in Italy and in other countries they are very popular in cooking. Large and fresh borage leaves are chosen, each dipped in frying batter and fried in a deep saucepan of very hot oil. As soon as they begin to turn a golden colour, they are removed from the oil, well drained and sprinkled with vanilla sugar or plain sugar.