Parmesan and Borage fritters: four ingredients, gluten free!

Borage flowers are perfect for fritters, and for many other recipes, but I mostly use them for fritters because everyone loves them.

Ingredients:

Borage flowers and young leaves (or other edible flowers)

3 free range eggs

1 tbsp parmesan cheese

Olive oil for frying.

 Pick the top of the plant as soon as it flowers, about 10 cm of stem with a few young leaves too. Don't wait until the flowers make seeds, these are too hard to eat!!! Rinse the stems well and several times and drip dry them. You can also use zucchini flowers for this, I had just a three in the garden and in they went into a batter made by whisking three eggs with a tbsp of parmesan cheese. Fry with extra virgin olive oil turning once until golden and crispy, and serve hot (but even cold leftovers are great to put into a sandwich, if you manage to save some, that is!).

Would you like more recipes for borage flowers? Try these:

 Borage fritters (without parmesan cheese)

Cauliflower and borage curry

'Caprese' with borage flowers

or you could put some borage in your fresh pasta

or use it to decorate your desserts

Also check out the blog Cooking with Flowers for more ideas and recipes using edible flowers.

What else is in the garden now? New potatoes! Yum!

And the first tomatoes, finally!

And to finish a couple of photos of flowers in Nan's garden in Christchurch!

Photos and recipes by Alessandra Zecchini ©