Ingredients: 1 cup flour
1/2 tsp. baking soda
Pinch ground white pepper
Pinch kosher salt
2 Tbs. unsalted butter, melted
1 cup cold water
1 lb. beet leaves
1 quart vegetable oil
Freshly ground black pepper Preparation: In a mixing bowl, combine flour, baking soda, white pepper, kosher salt, melted butter; slowly whisk in water and stir to a nice consistency free of lumps. Let it sit for an hour to rest. Break the beet leaves from the stems, wash them in a bowl of water and drain. Bring some water to a boil, place the beet leaves in the water and blanch them for a minute or two. Pour off water and place leaves in a strainer over a towel. Blot with another towel to make sure all moisture is removed. Form leaves into small balls and dip in batter. Heat vegetable oil to 375 degrees; drop leaves into oil and fry to a golden brown. Remove to a towel to drain. Sprinkle freshly ground black pepper on leaves. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Basque Kitchen: Tempting Food From The Pyrenees
Model: 0067574610
Author: Gerald Hirigoyen
(1999)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
The Basque Table: Passionate Home Cooking From One Of Europe's Great Regional Cuisines
Model: 1558321403
Author: Teresa Barrenechea
(1998)
Harvard Common Press
Boston, MA 02118-2500
Phone: 617-423-5803
Fax: 617-423-0679
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