A few handfuls of borage leaves (rinsed and dried)
Batter (for 10-12 medium leaves)
1/2 cup milk
2-3 tbsp. flour
pinch of salt
olive oil for frying
1. Beat the batter ingredients until smooth (heavy cream consistency).
2. Dip the prepared leaves in the batter and fry in the hot oil on both sides.
3. Drain the fried leaves on paper towels and serve hot.
Fresh borage leaves