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Today is Day 5 of 5 Lemon Dishes from Around the World! Today, Danielle tells us about a lemon dish from the US that uses lemons in a way I’ve never even seen before, Fried Lemon Slices. This dish is a great appetizer or side if you’re looking for something unique that showcases the balance of bitterness and acidity of lemons, which is often forgotten compared to the sour and sweet takes on lemon dishes. They have a great texture coming from the crunchiness of the fried batter as well as the tenderness of the peel and pith which are rarely eaten. Danielle especially enjoys the way the fruit of the lemon bursts in your mouth when you eat it, which really brightens everything up. Danielle got this recipe from her Italian mother and the experience of eating them always takes her back to her childhood and the happy memories of that time. She loves sharing this with other people to showcase the way lemons can really be the star on the plate! Ingredients 2 –3 citrus fruits a variety is good 7 tablespoons buttermilk Generous 1/2 cup plain all-purpose flour 1 tablespoon semolina or fine cornmeal A neutral-tasting oil such as groundnut or sunflower, for deep-frying FOR THE YOGURT DIP 1 cup Greek yogurt 1 teaspoon fennel seeds crushed A pinch of sugar A squeeze of lemon juice Sea salt and freshly ground black pepper Slice the fruit as finely as possible while keeping each slice intact, removing any pips. Put the buttermilk in a bowl. Put the flour and semolina onto a plate and season with salt and pepper, then whisk briefly to combine and get rid of any lumps. Dip the citrus slices in the buttermilk and shake or lightly scrape them to get rid of any excess. Drop the slices into the flour mixture and give the plate a little shake. Flip over and repeat. Dust off any excess Heat enough oil for deep-frying in a heavy-based saucepan or fryer to about 180ºC/350ºF. Fry the slices a few at a time – when they start to go golden brown remove with a slotted spoon to a plate lined with kitchen paper. Sprinkle with salt and serve alongside dipping sauce! #5DaysofLemons #aroundtheworld #USA #california #foodhistory #lemon #lemons #citrus #friedlemons

Today is Day 5 of 5 Lemon Dishes from Around the World! Today, Danielle tells us about a lemon dish from the US that uses lemons in a way I’ve never even seen before, Fried Lemon Slices. This dish is a great appetizer or side if you’re looking for something unique that showcases the balance of bitterness and acidity of lemons, which is often forgotten compared to the sour and sweet takes on lemon dishes. They have a great texture coming from the crunchiness of the fried batter as well as the tenderness of the peel and pith which are rarely eaten. Danielle especially enjoys the way the fruit of the lemon bursts in your mouth when you eat it, which really brightens everything up. Danielle got this recipe from her Italian mother and the experience of eating them always takes her back to her childhood and the happy memories of that time. She loves sharing this with other people to showcase the way lemons can really be the star on the plate! Ingredients 2 –3 citrus fruits a variety is good 7 tablespoons buttermilk Generous 1/2 cup plain all-purpose flour 1 tablespoon semolina or fine cornmeal A neutral-tasting oil such as groundnut or sunflower, for deep-frying FOR THE YOGURT DIP 1 cup Greek yogurt 1 teaspoon fennel seeds crushed A pinch of sugar A squeeze of lemon juice Sea salt and freshly ground black pepper Slice the fruit as finely as possible while keeping each slice intact, removing any pips. Put the buttermilk in a bowl. Put the flour and semolina onto a plate and season with salt and pepper, then whisk briefly to combine and get rid of any lumps. Dip the citrus slices in the buttermilk and shake or lightly scrape them to get rid of any excess. Drop the slices into the flour mixture and give the plate a little shake. Flip over and repeat. Dust off any excess Heat enough oil for deep-frying in a heavy-based saucepan or fryer to about 180ºC/350ºF. Fry the slices a few at a time – when they start to go golden brown remove with a slotted spoon to a plate lined with kitchen paper. Sprinkle with salt and serve alongside dipping sauce! #5DaysofLemons #aroundtheworld #USA #california #foodhistory #lemon #lemons #citrus #friedlemons

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