Borage Fritters

• a handful of young borage leaves or flowers
• 2 egg whites
• 2 cups oil for frying
• 2 cups all-purpose flour
• 1 cup confectioner's sugar

Rinse the borage well beforehand, blot them and leave them to dry completely.

Whisk the egg whites until they stand up in stiff peaks.

Heat the oil until a piece of bread dropped into it turns golden in about 60 seconds.

Dip the borage into the flour, shake, then dip into the egg white.

Deep fry them, lifting them out with a slotted spoon onto paper towel to drain.

Sprinkle with sugar and serve warm with sour cream on the side or with a fruit salad.

• Yields: four servings