Published originally in lareira.net by Marta, on 09/02/2019
The lemon leaves are a traditional dessert from Galicia very typical of Carnival that, unfortunately, is falling into oblivion.
To prepare it, lemon leaves are used as a support (orange leaves are also useful), which must be very clean and well dried so that they take the batter well.
Some people leave the leaves once done but I prefer to remove them as soon as possible so they do not soften and do not come out too oily.
With these amounts I got 50 sheets (in the video 40)
Ingredients
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10 serves
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Nutrition Facts
Lemon leaves
Amount Per Serving
Calories 110
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 1g
5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 51mg
17%
Sodium 27mg
1%
Potassium 73mg
2%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
4%
Sugars 3g
Protein 4g
8%
Vitamin A
1%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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Nutrition Facts
Lemon leaves
Amount Per Serving
Calories 110
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 1g
5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 51mg
17%
Sodium 27mg
1%
Potassium 73mg
2%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
4%
Sugars 3g
Protein 4g
8%
Vitamin A
1%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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Directions
- 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.
