Wild Green Fritters
This recipe simply requires a selection of wild greens that can be found all around us from spring to autumn. Free and delicious, very few of us put aside the time to collect them or we are unsure what can and can't be eaten. I get many funny looks when climbing embankments, collecting nettles, wild garlic and dandelion leaves (I try as best I can to avoid areas that dogs have been, and I definitely avoid road sides). These fritters are easy to prepare and really tasty.
4 Portions
Prep: 5-10 minutes
Cook: 10-15 minutes
Cook: 10-15 minutes
Ingredients
Fritters
- 150g flour
- 25g polenta
- 2 garlic cloves crushed
- 1 egg
- 100ml milk
- 3tbsp mixed herbs finely chopped: mint, basil, tarragon or flat leaf parsley
- 120 prepared wild greens, a combination or just one, for example: 60g shredded wild garlic and 60g nettles blanched and refreshed
- 125g feta crumbled
- generous pinch paprika
- maldon salt and freshly ground black pepper
To Cook
- 3-4 tbsp olive oil or cold pressed rapeseed oil
Method
Fritters
- Place the flour, polenta and paprika in a bowl, add the egg and milk and whisk until smooth. Stir in the remaining ingredients and mix until well combined, seasoning with salt and pepper to taste.
To Cook
- Heat the oil in a large frying pan over a moderate high heat. When hot add generous tablespoons of the batter to the pan. Cook the fritters for 2-3 minutes on each side so that they are golden brown and cooked through. Keep warm while you prepare the remaining fritter.
- Serve the fritters with a little sweet chilli sauce and creme fraiche or yoghurt.