Fritters with borage. In my garden the borage grows abundantly; so I have to use it somehow, and I give some away. There are also other edible herbs, I can’t eat only borage!
This time I present the recipe for fritters with borage — a similar recipe can be found in Liguria, a region that uses this vegetable or herb in many preparations.
They are very simple to prepare; you only have to wait for the dough to rise. Then you can eat them plain or serve them with cured meats and cheeses to give an extra punch to these special fritters.
If you want some traditional fried options good to eat with cured meats and cheeses, I recommend checking the recipes linked below.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Cooking time: 5 Minutes
- Portions: 25/30 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn, All seasons
Ingredients to make Fritters with borage
Besides fresh borage, you need flour, eggs, milk and yeast
- 4 3/4 cups all-purpose flour
- 2 eggs
- 0.9 oz fresh compressed yeast
- 1 cup borage (Boiled, sautéed briefly with a little garlic and then chopped.)
- 3/4 cup water
- 1/2 cup grated Grana Padano
- as needed vegetable oil
Useful tools to make Fritters with borage
A bowl for the dough, a frying pan, piping bag to portion the fritters or two spoons. Paper for frying, a pot for the borage, a food chopper. The tools I use can be found in my buying recommendations.
- Straw paper
- Piping bag
Steps to make Fritters with borage
In a large bowl, combine the flour, yeast and warm water—mix in the center to dissolve the yeast; then add the eggs, salt and the borage and mix well.
Let rise until doubled, after covering with a dish towel.
Transfer some of the batter into a piping bag and make a cut about 3/8 in (1 cm) at the tip.
Grease your thumb and forefinger and let small portions of dough slide into a pan with hot oil. If you prefer, use 2 spoons.
As soon as they’re fried, rest them on paper to absorb excess oil.
Lightly salt the surface and serve very hot. They are also good cold!
A few extra tips
In this case I used borage; sometimes I use other wild herbs, or zucchini, or eggplant. Zucchini can be grated raw, while eggplants should be sautéed first. A tasty and inviting appetizer!
