[LMB] How Barrayaran! Deep-Fried Maple Leaves
aruvqan at gmail.com
Wed Apr 20 14:16:45 BST 2016
They do the whole grape leaf thing - soak it for a year in brine - I am
sure that locally you can get just brine soaked maple leaves to fry oneself.
Been thinking of trying to brine soak enough leaves to curl properly
into a quart mason jar living in the back of the freezer next fall - I
know our trees don't get any type of agricultural overspray. I am
thinking pick them straight off the tree as well. We have done grape
leaves - I am not overly fond of dolmas, but the experiment went well.
[I prefer the filling wrapped in wonton dough and baked instead.]
On 4/20/2016 7:41 AM, Rachel wrote:
> I'm think that the special thing about deep fried maple leaves is the
> shape, not the taste. As someone who spent their childhood in a place with
> a lot of maple leaves (that I had to rake up off of the lawn multiple times
> every fall) . . . I'm pretty sure they taste exactly as you might expect
> any old leaf to taste. I feel like they are only "edible" in the sense that
> they are non-toxic. . .
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