The lemon leaves are a traditional dessert of Galicia very typical of the Carnival season but, unfortunately, is falling into oblivion. Actually, the Carnival Ears or the Flowers are much more known. In the region of Murcia they also make them, if not the same, practically, and they are called “paparajotes“.
To prepare this dessert, lemon-tree leaves are used as a support for the pasta. Although less used, they also serve those of the orange tree. And the leaves must be very clean and, in addition, very dry so that the paste adheres well. Attention! these leaves are not eaten.
There are those who leave the leaves of the lemon tree once they are made but I prefer to remove them as soon as possible so that they do not soften and do not come out too oily.
Finally, with these quantities I got 50 of them (in the video 40). The difference lies only in the size of the leaves.
Ingredients
- 200 g flour
- 250 ml milk
- 2 egg
- 1 tbsp sugar
- lemon extract
- 50 lemon-tree leaf
- olive oil for frying
- sugar to sprinkle
Nutrition
Step by step instructions
- With a blender or rods mix the flour, milk, the two eggs, the spoonful of sugar and a few drops of lemon essence, to form a fine paste.
- Let the paste rest for half an hour
- Dip the lemon leaves in the batter and fry them in hot oil. Be careful with the temperature of the oil because having the mixture milk and sugar can burn easily.
- Drain on a paper towel to remove the excess oil, remove the lemon leaves (optional) and sprinkle with sugar.
The lemon leaves are a traditional dessert of Galicia very typical of the Carnival season but, unfortunately, is falling into oblivion. Actually, the Carnival Ears or the Flowers are much more known. In the region of Murcia they also make them, if not the same, practically, and they are called “paparajotes“.
To prepare this dessert, lemon-tree leaves are used as a support for the pasta. Although less used, they also serve those of the orange tree. And the leaves must be very clean and, in addition, very dry so that the paste adheres well. Attention! these leaves are not eaten.
There are those who leave the leaves of the lemon tree once they are made but I prefer to remove them as soon as possible so that they do not soften and do not come out too oily.
Finally, with these quantities I got 50 of them (in the video 40). The difference lies only in the size of the leaves.
Ingredients
- 200 g flour
- 250 ml milk
- 2 egg
- 1 tbsp sugar
- lemon extract
- 50 lemon-tree leaf
- olive oil for frying
- sugar to sprinkle
Step by step instructions
- With a blender or rods mix the flour, milk, the two eggs, the spoonful of sugar and a few drops of lemon essence, to form a fine paste.
- Let the paste rest for half an hour
- Dip the lemon leaves in the batter and fry them in hot oil. Be careful with the temperature of the oil because having the mixture milk and sugar can burn easily.
- Drain on a paper towel to remove the excess oil, remove the lemon leaves (optional) and sprinkle with sugar.