Parmesan and Borage fritters: four ingredients, gluten free!


Borage flowers are perfect for fritters, and for many other recipes, but I mostly use them for fritters because everyone loves them.

Ingredients:
Borage flowers and young leaves (or other edible flowers)
3 free range eggs
1 tbsp parmesan cheese
Olive oil for frying.

 Pick the top of the plant as soon as it flowers, about 10 cm of stem with a few young leaves too. Don't wait until the flowers make seeds, these are too hard to eat!!! Rinse the stems well and several times and drip dry them. You can also use zucchini flowers for this, I had just a three in the garden and in they went into a batter made by whisking three eggs with a tbsp of parmesan cheese. Fry with extra virgin olive oil turning once until golden and crispy, and serve hot (but even cold leftovers are great to put into a sandwich, if you manage to save some, that is!).

Would you like more recipes for borage flowers? Try these:



Also check out the blog Cooking with Flowers for more ideas and recipes using edible flowers.

Photos and recipes by Alessandra Zecchini ©

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