Name: Frittelle di Foglie di Limone (Lemon Leaf Fritters)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 2 cups/225 g lemon leaves, carefully wiped with paper toweling; 1 pinch salt (optional); 2 teaspoons grated fresh lemon rind, from lemons that have not been waxed or treated with chemicals; Ligurian extravirgin olive oil; 4 cups/450 g unbleached all-purpose flour; 2 cups/450 ml tepid water; 2 tablespoons granulated sugar; 1 large egg; 2 tablespoons fresh lemon juice; ½ cup/115 ml* warm spring water; 1 package (2½ teaspoons)/6 g active dry yeast

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Here is a local specialty of Ventimiglia, an area famous for its lemon cultivation. Note that you should only use leaves from trees that you are certain have not been treated with any chemicals.

Ingredients

½ cup/115 ml* warm spring water
1 package (

Method

Place the warm water in a large mixing bowl, add the yeast, and leave for 15 minutes so that the yeast may activate. Add the flour, egg, sugar, water, lemon juice, and lemon rind. Combine the ingredients using a wooden spoon so that you make a very soft, slightly liquidy batter. Cover the bowl with a damp cloth and set aside for one hour.

When you are ready to make the fritters, take a