Paparajote (Murcia sweet)

Preparation mode

step 1: make the dough

-In a large container, beat the eggs and add the pinch of salt, yeast and milk. Add the lemon zest, two large tablespoons of sugar and little by little, the flour that admits, until you get a not too thick dough.

- the dough must be consistent enough to adhere to the sheet.

step 2: spread the leaves

- the lemon tree leaves are soaked in the dough until they are completely coated on both sides. For this, it is necessary to wash them thoroughly beforehand. then they are dipped in the bowl with the dough and from there directly to the pan.

step 3: fry

- With the hot oil, place the fritters that make up the battered leaf one by one inside the pan. They must be turned carefully so as not to loosen the dough from the leaf or put enough oil so that they brown on both sides.

- Once the paparajote is well browned, it is removed from the pan and placed on absorbent paper to remove the excess oil.

step 4: sprinkle

- finally they are sprinkled on both sides with a mixture of icing sugar and powdered cinnamon.
table presentation and accompaniment

the paparajotes are served in a dish decorated with a few cinnamon sticks, a mint leaf or a lemon blossom. the edges of the dish are cleaned well so that the oil or cinnamon that may have come off does not detract from the presentation.

This typical dessert from the garden is usually accompanied by a sweet wine or mistela. diners are very fond of alternating morsels of paparajote with sip of liquor.