Frying batter
Fresh borage leaves

oil for frying

Borage leaves are never used in this country [U.S.A.] except in wine cups, but in Italy and in other countries they are very popular in cooking.

Large and fresh borage leaves are chosen, each dipped in frying batter and fried in deep saucepan of very hot oil.

As soon as they begin to turn a golden color, they are removed from the oil, well-drained, and sprinkled with vanilla sugar or plain sugar.

The recipe in this entry was taken from "Recipes of All Nations" which was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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