Lemon leaves

Published originally in lareira.net by Marta on 09/02/2019

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

Servings 10 serves


  • 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

Calories: 110kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 51mg | Sodium: 27mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 50IU | Calcium: 40mg | Iron: 1.1mg

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.
Hojas de limón
Lemon leaves

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

Servings 10 serves


  • 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.
Hojas de limón
Nutrition Facts
Lemon leaves
Amount Per Serving
Calories 110 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 51mg17%
Sodium 27mg1%
Potassium 73mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 50IU1%
Calcium 40mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.