Prep 2 hrs 20 mins
Cook 5 mins
A delicious little taste sensation from Chef Mario Batali. Both borage flowers and leaves are edible. Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle. Borage is rich in minerals, especially potassium.
- 2 eggs
- 1⁄2 cup flour
- 2 teaspoons baking powder
- 1 cup cold water
- 1⁄4 cup grated parmigiano-reggiano cheese
- salt and pepper
- 1 bunch borage, leaves cut into strips
- extra virgin olive oil, for frying
- In a medium-sized bowl, combine first six ingredients; whisk well to combine.
- Cover and rest for at least 2 hours.
- Heat two inches of oil to 350F in a large saucepan.
- Stir the borage into the batter.
- Drop by tablespoonfuls a few at a time (you don't want to crowd the fritters) into the hot oil and fry until golden brown.
- Remove from the oil and drain wellon a paper towel lined plate.
- Sprinkle with salt and serve immediately.