A simple and versatile fritter recipe celebrating the abundance of seasonal wild greens. Nettles, wild garlic, dandelion leaves and other foraged favourites are combined with gram and buckwheat flour to create crisp, golden fritters packed with flavour and goodness. Perfect served hot as a snack, side dish or light meal, and easily adapted with whatever wild greens are growing nearby. 🌿✨🥬
INGREDIENTS –
Big handful of nettle tops
Big handful of wild greens (wild garlic, dandelion leaves, ground elder, water mint, etc)
1/2 cup organic gram flour
1/2 cup buckwheat flour
1/2 tsp smoked sea salt
Filtered water as required
Oil for cooking
METHOD –
- Rinse and chop the nettles and wild greens, and add to large bowl
- Add flour and salt to the bowl and mix.
- Once it’s all coated add the water a bit at a time until it’s the consistency you like. If you want more thickness then add more flour and water until it’s the consistency you desire.
- Heat 50ml organic rapeseed oil in a pan on medium heat.
- Add a tablespoon of the mix to test. Leave on one side until golden (around 2mins), then flip and cook on the other side.
- Remove onto kitchen paper to drain the oil.
- Preferably enjoy whilst hot.
*** You can change this recipe to suit and add any wild greens or spices to vary it. We sometimes make ones with very little batter and lots of greens which are delicious. ***
