Galician-style lemon leaves (Follas de Limón-inspired) // Carnival food
🍋🎭 Carnival isn’t over until Piñata Sunday, which is celebrated on the weekend after Ash Wednesday with a festive farewell and delicious traditional treats, like one of the most unique —crispy, fragrant fried batter lemon leaves. Grandma Sita always picks the leaves from homegrown lemon trees in her garden; small and tender leaves are the best choices!
🌱🌿 This plant-based recipe inspired by Follas de Limón (lemon leaves) brings together the aroma of fresh lemon leaves with a light, golden batter, creating a festive, zero-waste delicacy!
➡️ Follas de Limón not only will transport you to Galician traditions and flavours, but they are also perfect for the Carnival season. They are lemon leaves, lemon tree leaves that are prepared with a crunchy and light dough and that have, of course, a very subtle lemon aroma.
INGREDIENTS
15/20 fresh, untreated small lemon leaves (washed & dried)
2 cups flour
1 cup of oat drink (any plant-based drink)
2 tbsp unrefined cane sugar
Zest of 1 lemon
A pinch of salt
Veggie oil (for frying)
Icing sugar (for dusting)
Tip: Double the ingredients to make more units.
METHOD
1. Make the Batter – In a bowl, mix flour, sugar, salt, and lemon zest. Gradually add the oat drink, whisking until smooth. Let rest for 30 minutes.
2. Heat the Oil – Pour vegetable oil into a pan and heat to medium-high.
3. Dip & Fry – Dip each lemon leaf into the batter, ensuring a thin, even coat. Fry for a few seconds per side until golden.
4. Drain & Dust – Remove excess oil with paper towels. Dust with powdered sugar while warm.
5. Enjoy & Discard the Leaves! – The crispy batter is eaten, but the lemon leaves are discarded after use. Serve as a dessert, an afternoon snack, or a morning breakfast. Bon Appetit!
🧓🏻💚 Grandma Sita’s tip:
*Store extra batter in the fridge for up to 2 days for another batch!
*Use leftover lemon zest and juice to make tea, infused water, or a citrus cleaner!
*Store properly, last crunchy for a few days, in a food container, tightly closed.
*Compost the used leaves to return nutrients to the soil.
😋Hungry for more Carnival treats from Galicia? Orellas de Entroido, crunchy fried dough 👉Galician-style fried dough treats (Orellas de Entroido-inspired) and Filloas de Entroido, Galician pancakes similar to French crêpes. 👉Galician-style pancakes (Filloas de Entroido-inspired)
🎭 Grandma Sita wears genuine Victorian masks that are faithfully reproduced by H. & P. Decorations U.K. bury St. Edmunds since 1899 as authorised by heritage collections through the world.
👹 In Galicia, the Carnival (O Entroido) has a long tradition. It is celebrated throughout the community, although the province of Ourense is the undisputed queen. The magic triangle includes the municipalities of Xinzo, Laza, and Verín, with an ancient tradition of a rural carnival with its typical characters such as Peliqueiros and Cigarróns, among others.
📗The first Sunday of that liturgical period became Piñata Sunday, derived from the Italian term pignatta, whose meaning in Spanish is fragile pot. The custom spread to nearby regions, where Lent acquired the celebration of Piñata Ball, in which a clay vessel known as la olla was used to serve as a piñata.
🪅Slowly, the piñata lost its religious association, and today, it is merely considered a symbol of fun and entertainment associated with Latin culture, although historians point to Asia as its actual point of origin.
🌎 Incorporating plant-based treats into festive celebrations worldwide is becoming more popular. All of us can take action at home to reduce waste and transition our diets to be more planet-friendly before, during, and after the Carnival season. Every bit counts. Happy Carnival!