Fried Kitchen Herbs and Limoncello Aperitif

Put 6 red wine glasses or possibly 6 large white wine glasses in the refrigerator.

Make a slightly liquid, lump-free dough from the dough ingredients with the whisk, season accurately with salt (otherwise it tastes bland). Rinse the herb sprigs (cut the flowers into small pieces) after they have cooled down and dry them very carefully with kitchen paper (otherwise the dough will not stick properly). Flowers for decoration briefly rinse under cold water and dry. Rinse the lemon with hot water, dry it and cut 6 small slices from the center. Rinse 6 lemon balm leaves and rub dry. Preheat deep fryer to 180 °C, prepare two plates for serving. Prepare another large plate with kitchen paper for draining. Break off entire branches from the herb sprigs, pull them through the batter and slide them into the frying basket on the spot (be careful! Risk of splashing!).

Fry culinary herbs in batches until light brown, drain on crepe and arrange on platters with flowers. Fill the pre-chilled glasses a finger’s width with Limoncello liqueur, top up with the Prosecco. Divide the 0, 75 L bottle evenly among 6 glasses at length. Garnish with lemon balm and slice of a lemon and offer with the fried herbs.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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