Borage Fritters: Frittelle di Borragine (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 eggs |
1/2 cup flour |
2 teaspoons baking powder |
1 cup cold water |
1/4 cup grated parmigiano-reggiano |
salt and pepper to taste |
1 bunch borage, cut into strips |
1 liter extra-virgin olive oil, for frying |
Directions:
1. In a medium-sized bowl, combine the eggs, flour, baking powder, water, cheese and a pinch each of salt and pepper and whisk well to combine. Cover and rest for at least 2 hours.
2. In a tall-sided, heavy-bottomed pot, heat the olive oil to 350 degrees F. Stir the borage into the batter. Drop by tablespoonfuls into the hot oil and fry until golden brown. Remove from the oil with a slotted spoon and set on a plate lined with paper towels, to drain. Sprinkle with salt and serve immediately.
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