Murcian lemon-leaf paparajotes
Light batter fried around lemon leaves and coated with cinnamon sugar. Remove the leaves before eating.
Active time35 min
Cooking30 min
Total1 hResting : 10 min
Add to my week
Loading your week…
Ingredients
- 1 unwaxed lemon
- 1 large egg
- 250 ml whole milk
- 10 g ground cinnamon
- 225 g plain wheat flour
- 1000 ml sunflower oil
- 8 g baking powder
- 165 g caster sugar
- 30 fresh food-grade lemon leaves
Preparation
Gently wash the leaves and dry thoroughly, keeping their stalks attached. Wash the lemon, finely grate its yellow zest and measure 5 ml. Mix 150 g sugar with the cinnamon on a plate.
1 unwaxed lemon10 g ground cinnamon165 g caster sugar30 fresh food-grade lemon leaves- cloth
- fine grater
- teaspoon
- plate
Beat the egg with 15 g sugar and the measured zest. Whisk in the milk. Sift the flour and baking powder and gradually whisk in. The batter should coat a leaf in a thin layer. Rest for about 10 minutes.
1 large egg250 ml whole milk225 g plain wheat flour8 g baking powder- bowl
- whisk
- sieve
Heat the oil to about 175 °C in a deep sauté pan. Hold each leaf by its stalk, dip into the batter and let the excess drip off. Carefully lower into the oil. Fry in small batches for about 4 minutes, turning, until golden on both sides.
1000 ml sunflower oil- deep sauté pan
- frying thermometer
- slotted spoon
Drain on kitchen paper. Coat in the cinnamon sugar while still warm. Remove the lemon leaves before eating the fried coating.
- kitchen paper
- plate
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration