Paparajotes

Metric version of recipe

Yields 8 portions

Ingredient Amount
Milk 1 cup
Water 1 cup
Instant yeast 2 tsp.
Eggs, separated 8 ea.
All-purpose flour 2 cups
Sugar 1 cup
Salt ½ tsp.
Lemon zest, finely chopped 1 ½ tsp.
Olive oil, extra virgin 3 cups
Lemon tree leaves 24 to 32 ea.
Ground cinnamon, mixed with two tablespoons of sugar, for dusting 2 tsp.
Ice cream (optional)  

Method

  1. Combine the milk and water in a medium bowl and stir in the yeast. Allow the yeast to proof until bubbly, about 5 minutes. Stir in the egg yolks until thoroughtly combined. Sift together the flour, sugar, and salt and whisk into the milk mixture. Stir in the lemon zest. Cover tightly with plastic and allow to proof for 1 hour.
  2. Beat the egg whites in a bowl of a 5-quart stand mixer with a whisk attachment on low speed until the whites become opaque and foamy, about 30 seconds. Increase the speed to medium high and beat until medium (not stiff) peaks form when you lift the beaters out of the whites, 1 ½ to 2 minutes (the whites will have the texture of shaving cream). Gently fold one-third of the whites into the batter, until blended thoroughtly, then gently fold in the remaining two-thirds of the egg whites.
  3. Heat the oil to 350°F in a large sauté pan. Clean and dry the leaves and dip a quarter of them into the batter. If the batter doesn’t stick, dust the leaves with a little flour first.
  4. Deep fry the leaves until golden brown, turning often, about 2 minutes per batch, and drain on a paper towels. Dust with the cinnamon sugar. Repeat with the remaining leaves, frying three more batches. Serve 3 or 4 of the leaves with ice cream, if desired.

Additional tips

The paparajotes may be accompanied with ice cream, or filled with crème brulée.

Recipe credit: Juan Antonio Pellicer for Wines from Murcia, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.

© 2017 The Culinary Institute of America