by Ed Halmagyi


  • 24 lemon leaves, washed well
  • 4 eggs, separated
  • 120g caster sugar
  • 450ml milk
  • 1 tsp ground nutmeg
  • 1 Tbsp extra virgin olive oil
  • 130g self-raising flour
  • vegetable oil, for deep-frying
  • 1 Tbsp cinnamon sugar and vanilla ice cream, to serve


1 Pat the leaves very dry. Whisk the egg whites to stiff peaks. Whisk the yolks, sugar, milk, nutmeg and olive oil together. Fold in the flour, then fold in the egg whites. Place the leaves in the batter and let stand for 3 minutes.
2 Heat the vegetable oil to 190°C. Fry the well-coated leaves for 2 minutes until golden, drain on absorbent paper, and coat heavily with cinnamon sugar then serve with vanilla ice cream.

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