If you make my paparajotes, don’t forget to tag me on Instagram as @berlinandcoconuts I love seeing your recreations!
- 20 lemon leaves, cleaned and dry*
- 1 egg or vegan substitute like flax egg
- 1/2 cup sugar of choice, 100 g
- zest of one small lemon, optional
- 1 cup + 1 Tbsp plant based milk (I like to use oat milk), 250 ml
- 2 cups of flour, 250 g
- some neutral oil to fry
- sugar and cinnamon, to serve
Rinse all your lemon leaves to clean them and make sure they are dry when you start cooking.
In a plate, mix around 1 tbsp of sugar with some cinnamon. Set aside.
In a mixing bowl, beat your egg. Then add the sugar and the lemon zest is using. Mix well.
Add the plant based mylk of choice, mix again.
Add your flour gradually.
Depending on the flour you're using, you might need more or less. I usually end up using my 2 cups (250g) but this might vary. Just make sure the batter is smooth and thick enough to stick on the leaves when you dip them in it.
Add oil to a sauce pan (enough to fry the leaves)
Once hot, start dipping your leaves in the batter, they need to be fully covered. Let the excess batter drip off and add to the sauce pan. Fry both sides until nice and golden.
When ready, remove from saucepan and lay on top of absorbing paper to absorb excess of oil.
Repeat until all your leaves are done.
Before serving, sprinkle each side with the sugar and cinnamon mixture.
Although I think this recipe stays good a few days, I think it's better when serves fresh.
*If you don't have access to lemon leaves, you can still make the recipe and add more lemon for a stronger flavor! I know some people do it this way when they don't have the leaves.