Springtime Fritters

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Springtime Fritters

Springtime Fritters is a modern reconstruction of an ancient method of flavouring a flour, beer and egg batter with wild spring greens and flowers before frying. The full recipe is presented here and I hope you enjoy this classic Ancient version of: Springtime Fritters.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+30 minutes resting)

Serves:

Rating:

Tags : Wild Food British Recipes

Ingredients:

180g flour
pinch of salt
1 egg
450ml flat beer
300g edible leaves and flowers (hawthorn flowers, broom flowers, gorse flowers, young beech leaves, hop shoots, bistort leaves, ground elder leaves, sow thistle, cleavers, ramsons, henbit deadnettle, red deadnettle, white deadnettle [anything that's to hand, basically])

Method:

Add the flour and salt to a large bowl, make a well in the middle and break the egg into this. Pour in a little of the beer and start to mix. Gradually pour more beer and incorporate more of the flour. Mix thoroughly so that there are no lumps and keep adding beer until our have a batter about the consistency of single cream. Cover the bowl with a cloth and allow to rest for 30 minutes.

Meanwhile trim your greens and flowers and rinse with plenty of cold water. Heat oil in a wok or deep pan and mix your flowers and greens into the batter. Drop spoonfuls of the batter mix into the hot oil and fry until golden, turning once.

Lift them onto a plate using a slotted spoon, drizzle with a little honey and serve warm.