2022 Vuelta - Stage 11: Elpozo Alimentación HQ (Murcia) to Cabo de Gata.
When life throws you lemon leaves, make Paparajote! These delicate and delicious lemon leaf lockets will make you look like a 3-star chef, but they are super easy to make. They are coated with a lemony-cinnamon/wheat flour batter, fried, then dusted with cinnamon sugar. Just be sure you demonstrate to your dinner guest the proper way to chow down on this sweet treat. Pop open the fried leaf locket and do not eat the leaf. The result is a thin cinnamon-sugar crisped outline of the leaf with a hint of lemon essence. Pure bliss.
Paparajote (Lemon Lockets)
If you can't find fresh lemon leaves, just purchase dried ones and rehydrate them in a bowl of hot water, covered, for a few hours or even overnight. Also, if you can’t find lemon leaves, just use lime leaves which are much easier to find online.
½ oz fresh lemon leaves
1 cup milk
Small lemon
2 tsp yeast
3/4 cup whole wheat flour, sifted
⅔ cup sugar + 1 tbsp for batter, divided
2 tsp ground cinnamon + pinch for batter
Oil for frying
Ensure the leaves are clean and set on a sheet of parchment paper.
Prepare the batter by whisking together the milk, zest of the lemon, yeast, 1 tbsp of sugar and pinch of cinnamon. Once mixed, then add in the flour and whisk/stir to combine to the consistency of crepe or pancake batter.
Dunk the leaves into the batter, coating both sides, and place them back on the parchment paper. Set aside for 20-30 minutes for the batter to adhere.
Meanwhile, heat about 2 inches of oil in a pot until 325 degrees and combine the remaining sugar and cinnamon in a bowl.
When the oil reaches temperature, drop some leaves into the oil and fry for about 3-4 minutes, flipping halfway through. Remove to a rack-lined baking sheet and repeat with the remaining battered leaves.
Carefully toss the leaves into the cinnamon-sugar and serve. ______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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