Paparajotes

Lemon Leaves in Batter

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Preparation info

  • 12

    Serves
    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

HOW DO YOU MAKE A GREAT DESSERT WHEN YOU HAVE VIRTUALLY NOTHING? YOU LOOK AROUND AND DEEP-FRY THE ONLY INGREDIENTS YOU HAVE AND THEN COAT THEM IN SUGAR. YOUNG LEMON LEAVES — LARGE AND JUST BEGINNING TO FILL WITH THE ESSENTIAL CITRUS OILS — ARE PERFECT FOR THIS DISH. GO TO YOUR NEAREST LEMON TREE, CUT OFF A DOZEN OF THE FINEST LEAVES — INCLUDING A LITTLE OF THE LEAF STEM — THEN DIP THEM IN SOME BATTER AND DEEP-FRY. AS THE LEAF HEATS UP IT IMPARTS ITS OILS INTO THE BATTER. YOU REMOVE THE LEAF AND EAT THE TWO GOLDEN SHELLS LEFT ON EITHER SIDE. FUNNILY ENOUGH THESE LEAVES ARE COOKED IN OLIVE OIL, DESPITE THE ALMOST COMPLETE LACK OF OLIVE TREES IN GALICIA. NEVERTHELESS THIS DISH IS SOMEHOW STILL A LOCAL FAVOURITE.

Ingredients

Method