Borage Fritters
calories: low
category: vegetables
cost: low
difficulty: easy
preparation time: 45
Ingredients
Borage 2 medium heads
Extra-virgin olive oil 4 spoonfuls
Flour 4 spoonfuls
Eggs 1
Salt to taste
See our
Wine Tips
for your meals
Extra-virgin olive oil 4 spoonfuls
Flour 4 spoonfuls
Eggs 1
Salt to taste
See our
Wine Tips
for your meals
Preparation Clean the borage and wash it thoroughly and carefully under running tap water. Let it drain well and cut it into long strips with a knife.
Now prepare the batter. Put the flour, egg and a pinch of salt into a bowl and add enough water to form a semi-liquid mixture. Pass the borage in the batter.
Put the oil in a frying pan and take spoonfuls of the mixture and fry them in the oil. When they are golden brown, drain them with a ladle with holes then put them on absorbing kitchen paper to let the fat off.
Arrange the fritters on a serving dish and serve them hot. The Chef's tips Cinque Terre is an 11 to 11.5 white, dry, tasty and aromatic wine, with a delicate perfume, to be served at 10°C. Curiosity This vegetable originally comes from Syria. It contains many mineral salts and prevents gall stones from forming. It is also believed to calm nerves and solve anxiety problems.
Now prepare the batter. Put the flour, egg and a pinch of salt into a bowl and add enough water to form a semi-liquid mixture. Pass the borage in the batter.
Put the oil in a frying pan and take spoonfuls of the mixture and fry them in the oil. When they are golden brown, drain them with a ladle with holes then put them on absorbing kitchen paper to let the fat off.
Arrange the fritters on a serving dish and serve them hot.
