Borage is an edible weed with purple blue blossoms that are a lovely garnish to savoury and sweet dishes alike.
The flowers can be used fresh (try sprinkling them in a salad or on top of a cake for a brilliant pop of colour), or they can be crystallised and saved for decorating baked goods later in the year. The young leaves and stems are also edible, though their prickly texture makes them better suited for cooked recipes. The entire plant has a mild cucumber flavour, and the stems make a lovely addition to a pitcher of summer punch.
BORAGE FRITTERS WITH PECORINO SARDO
makes 2 servings as a starter
- 100 grams flour
- 200 grams sparkling water
- 1 egg yolk
- salt & pepper to taste
- 50 grams grated pecorino sardo
- 8 mint leaves finely chopped
- several handfuls of borage – young leaves, stems and flowers
- vegetable oil for frying
Heat the oil over high heat to prepare for frying. Meanwhile, mix together flour, sparkling water and egg yolk to form a smooth batter. Season with salt & pepper, and then stir in the pecorino and mint leaves. Add the borage flours to the batter and lightly stir to coat.
Drop into the hot oil and fry for about 3 to 4 minutes until golden and crispy. Drain for a moment on a paper towel before plating. Garnish with borage flowers and a sprinkle of coarse salt.
Pair with La Fromagerie Rose