Baked comfrey leaves

Ingredients for 4 servings:

• 100 g flour (spelt flour)
• 3 eggs
• 30 g cane sugar
• 1 pinch of salt
• 2 tbsp butter, liquid
• 250 ml milk
• 500 ml oil (peanut oil)
• 12 comfrey leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the comfrey leaves, spin them dry, and pat them dry with kitchen paper. They must be completely free of water. Heat the peanut oil to 180°C. Mix the flour, eggs, sugar, salt, milk, and melted butter into a smooth batter and dip the leaves in the batter. Now fry the individual leaves in the hot peanut oil, keeping as much batter as possible. The leaves taste great with a dip of crème fraîche and jam (your choice of flavor); honey or chocolate spread also work well. If the batter doesn’t stick well, the leaves are still too moist. In this case, you can either dry the leaves with a hairdryer or coat them in flour first and then dip them in the batter. I prefer the hairdryer method because the result is more even. The flour can sometimes cause the batter to thicken. This is not as good both visually and in terms of taste.