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Crespillos de borraja
Sugared borage leaf fritters
Crespillos: crisp, sugared fritters of whole borage leaves from Aragon's Easter kitchens
In the villages around Zaragoza and Huesca, the large, soft leaves of the borage plant become a sweet in spring: each leaf is dipped in a light batter, fried until it puffs and crackles, and dusted with sugar and cinnamon. Crespillos are made for Holy Week and for the Easter Monday picnics, and the leaf inside stays green and tender, with a fresh taste that cuts the richness of the frying. Some families add a splash of anise liqueur to the batter; this version leaves it out and uses lemon zest and a pinch of ground anise instead. A common mistake is using wet leaves, which make the oil spit and the batter slide off. Spinach or chard leaves work if borage isn't available. Chef's tip: hold each leaf by its stalk and let the extra batter drip off for a few seconds; a thin coat fries lacier and crisper.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batter
- 5 ½ oz plain flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 1 pinch salt
- 1 egg
- ¾ cup milkcold
- 1 tsp lemon zestfinely grated
- ¼ tsp ground anise (optional)
For frying and dusting
- 20 large borage leaveswith a short stalk, or spinach or chard leaves
- 2 cups sunflower oilfor frying
- 2 ⅛ oz caster sugar
- 1 tsp ground cinnamon
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Method
0/5 doneStep 1: Wash 20 large borage leaves in cold water, then dry them completely, leaf by leaf, with a clean tea towel.
Step 2: Whisk 5 ½ oz plain flour, 1 tsp baking powder, 1 tbsp caster sugar and 1 pinch salt in a bowl. Beat in 1 egg, then ¾ cup milk a little at a time, until the batter is smooth and coats a spoon like thick cream. Stir in 1 tsp lemon zest and the anise if using, and rest for 10 minutes.
10 minStep 3: Mix 2 ⅛ oz caster sugar and 1 tsp ground cinnamon on a plate. Heat 2 cups sunflower oil in a deep frying pan to 350°F, about 2 cm deep; a drop of batter should rise and sizzle at once.
Step 4: Holding a leaf by the stalk, dip it into the batter, let the excess drip off and lay it in the hot oil. Fry 3 or 4 at a time for about 1 minute a side, until puffed, crisp and light golden.
12 minStep 5: Drain briefly on kitchen paper, then turn in the cinnamon sugar while still hot. Serve warm, the same day.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 40 g
- Fat
- 16 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crespillos de borraja take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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