Borage Fritters are undoubtedly one of the most tempting appetizers you can find on the table. A crispy crust and a dry, light fry make you eat one after another. The credit goes to the type of batter, flour, eggs, water, and a little bit of yeast, but also to the frying method. Plenty of hot oil, a few pieces at a time without using forks, and a short rest on absorbent paper. You can combine any vegetable with the batter, we know this well in Genoa, in this case, I chose small borage leaves, an antioxidant and anti-inflammatory plant widely used in cooking and cosmetics. With these doses, 15 fritters came out, double the doses if you have good eaters, they are addictive!
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
Ingredients
- 8 leaves borage
- 1 cup flour
- 1 egg yolk
- 7 tbsp water
- 2 g fresh brewer's yeast
- 2 g fine salt
- 2 cups Peanut oil (for frying)
Tools
- Bowl
- Plastic wrap
- Frying pan
- Paper towels
- Slotted spoon
- Whisk
Steps
In a bowl, dissolve the yeast with lukewarm water. Add the egg yolk and mix using a whisk or fork. Continue by adding the flour, salt, and coarsely chopped borage leaves with a mezzaluna.
Once a sufficiently soft batter is formed, cover the bowl with plastic wrap and let it rest for 8 hours. I prepare it mid-morning for the evening. Once risen, pour the oil into a not-too-large pan with high sides and bring it to temperature. Test with a drop of batter, and if it bubbles and rises to the surface, it’s ready. Scoop the batter with a spoon and let it drop into the oil, keeping the flame medium. Do this with a few pieces at a time so they can move and turn. As soon as they have a uniform color, collect the fritters with a slotted spoon or spider and place them on paper towels, leaving them spaced apart. Serve the Borage Fritters nice and hot.
