Ingredients
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6 Egg
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17½ fl oz (500 ml) Milk
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a pinch of Salt
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3½ oz (100 g) Sugar
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1 sachet ½ oz (15 g) Baking Powder
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1 Lemon Zest
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1 lb (500 g) Flour
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approx 18–24 Lemon Leaves
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35 fl oz (1 L) Olive Oil
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1¾ oz (50 g) Icing Sugar
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2 tsp ground Cinnamon
Directions
Steps
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1
Done
|
Make the batter by beating the eggs in a large bowl and adding the milk, salt, sugar, baking powder and lemon zest. Add the flour slowly, while continuing to mix, to ensure that the batter doesn’t get too thick. (It should be just thick enough to coat the leaves.) |
|
2
Done
|
Dip the lemon-tree leaves in the batter, making sure they are evenly coated on both sides. |
|
3
Done
|
Heat the olive oil in a large saucepan, and fry the leaves until golden all over. |
|
4
Done
|
Remove from the oil and drain on kitchen paper. |
|
5
Done
|
Dust with icing sugar and cinnamon, and serve. |
