Prep 5 mins
Cook 5 mins
Intrigued? Well,so was I! This is the first recipe I'm posting on the food.com after the zaar. I found it on basilbasics.com
- In a shallow bowl, whisk the flour and water together to form a smooth, milky consistency.
- Pour 3/4 inch of olive oil into a heavy saute pan and heat until a drop of the batter rises to the top immediately.
- Dredge the basil leaves in the batter and fry in small batches, about 1 minute per side or until golden brown.
- Transfer to paper towels and immediately season with salt.
I made these the other day! I didn't use this recipe, because I didn't even know you could fry a basil leaf- but I had just fried some zucchini flowers and had a lot of tempura left- so I grabbed the basil I had sitting waiting to become pesto and tried one. The tempura stuck to the leaf really well- and I ended up making 2 dozen basil leaves! We ate them- so good. Even better than the stuffed fried zucchini flowers! I uploaded a picture of the first one I fried- took the picture right before I ate it!
Don`t toss the olive oil! Or should I say basil oil! Saute something up in it! Just refrigerate it till needed. But the batter didn`t stick to the leaves. Or should I say the batter moved into pockets on the leaves as they cooked in the oil. I suggest flour first then batter. This also make a real lot of batter for 16 leaves. I did stop frying after 6 leaves. Maybe someone will have better luck with this. Nothing like fresh basil. Sorry.