Crespillos
Aragonese crespillos fry tender borage leaves in a light sweet batter, creating lacy golden fritters dusted with sugar and served as a crisp seasonal treat from AragΓ³n.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Wash and thoroughly dry the borage leaves so the batter clings cleanly.
Whisk flour, egg, milk, sugar, lemon zest, and anise into a thin smooth batter.
Dip each leaf into the batter, letting the excess drip away.
Fry in hot olive oil until puffed, lacy, and golden on both sides.
Drain on paper and dust generously with powdered sugar before serving.
π· Perfect Pairings
Complete your meal with these
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