Stuffed Mulberry Leaves Recipe
Ingredients
>> 1 1/2 cups unbleached flour
>> 1 tbsp baking powder
>> 1/4 cup sugar
>> 1/4 tsp salt
>> 1 cup milk
>> 1 tbsp melted butter
>> 1/2 tsp almond extract
>> 1 tsp vanilla extract
>> 1 egg
>> 1/2 tsp lemon zest
>> 1 to 2 cups mulberries
>> 24 large mulberry leaves
Instructions
Make sure fruit is chilled.
Remove the petioles (stems) from the leaves.
Beat the egg and milk together. Add sugar, butter, lemon zest, vanilla extract, and almond extract, and beat until smooth. Set aside.
In another bowl, sift flour, baking powder, and salt. Beat until you get a smooth, thick batter.
Lay out a few leaves. Place just enough mulberries onto the leaves so that you can roll it. Carefully fold the leaf in a way so that the fruit does not fall out. Place a skewer threw it to secure it from unravelling. Set aside on a plate and repeat the process until the leaves are all rolled and on a skewer.
Heat oil to about 350F or until you place a drop of water into the oil and it sizzles.
Take your skewered leaf and cover with batter. It is best to spoon the batter on. Place immediately into the oil. Swirl it until the batter remains formed. Cook only 3 or 4 at a time depending on the size of the pan you're using. Continuously turn the skewers until all sides are golden brown.
Carefully remove from oil and let drain on thick paper towel.
Once drained but still warm, roll the fritter in a sugar/cinnamon mix or sprinkle with powdered sugar. Remove the skewer, serve and enjoy!
Note: Depending on the size of the leaves you use, you may end up with less than 2 dozen. Don't have enough mulberry leaves? Use hosta leaves! They work just as well!
Edible Trees and Shrubs in Recipe: Mulberry
Recipe Category: Desserts and Snacks
Winter Survival Food Handbook
Types of Wild Food
Now available! Beginner's Guide to Safely Foraging for Wild Mushrooms
