ITALIAN BASIL FRITTERS (FOGLIE DI BASILICO FRITTE)Source: 1,000 Italian Recipes by Michele ScicoloneServings: 6 Basil leaves in a crisp batter are irresistible appetizers. Try sage and parsley too. 1/2 cup all-purpose flour 1/4 cup cornstarch 1 teaspoon salt About 1/2 cup club soda or sparkling mineral water Vegetable oil 24 large basil leaves In a small bowl, whisk together the flour, cornstarch, and salt. Stir in enough of the club soda to make a thick, smooth hatter. Let stand 1 hour. Pour the oil to a 1/2-inch depth in a small heavy saucepan. Heat over medium heat until a small drop of the hatter sizzles and swims around the pan when added to the hot oil. Line a tray with paper towels. Wipe the basil leaves with a damp paper towel. Dip the leaves in the batter. Remove the leaves a few at a time and slip them into the hot oil. Fry 2 minutes or until golden on both sides. Transfer to the paper towels to drain. Fry the remaining leaves in the same way. Serve hot.
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