Frittelle di Borraggine

Name: Frittelle di Borraggine (Borage Fritters)
Cuisine: Italian
Ingredients: 300 g (10½ oz) borage leaves and tops (with flowers); 300 g (10½ oz) borage leaves and tops (with flowers); 300 g (10½ oz) borage leaves and tops (with flowers); plenty of olive oil for frying; plenty of olive oil for frying; 2 eggs, beaten; a little milk; 100 g (3½ oz) plain flour; pinch of salt

Borage Fritters

Preparation info

For
4-6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Borage is not very much used in Italy. A borage soup is made in Naples, otherwise it is added to beans. These fritters are excellent served with aperitifs.

Ingredients

300 g (10½ oz) borage leaves and tops (with flowers)
100

Europe
Italy
Naples
Starter
Vegetarian

Method

Blanch the borage in boiling salted water for 3 minutes, then drain thoroughly and leave to cool. Sift the flour and salt into a bowl. Whisk in the eggs and enough milk to make a batter with a fairly liquid consistency. Dip a few borage leaves in the batter at a time and shallow-fry in plenty of hot olive oil until golden. Drain on paper towels. Best served warm but they are also good cold.