Wild Carrot Flower Fritters is a traditional British recipe for a classic wild food accompaniment made from wild carrot flowers coated in a light batter and deep fried. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Carrot Flower Fritters.
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Wild carrots are best, as a vegetable during its first year, before the plant flowers. However, if your wild carrots are in their second year all is not lost, as the flowers are edible and the large flower heads make an interesting fritter.
Ingredients:
For the Batter:
100g plain flour
pinch of salt
1 egg
150ml milk
Sift the flour and salt into a bowl. Form a well in the centre then add the egg and a little of the milk. Whisk the milk and egg together lightly then work into the flour with a fork. Mix to a stiff consistency, adding more milk as needed. Beat well, adding the remainder of the milk until you have a smooth batter. Cover and set aside for 20 minutes to rest.
Wash the flower heads and remove any leaves then set aside to drain. Once the batter has rested heat oil in a wok or deep fat fryer to 220°C. Hold the wild carrot flower heads by the stem and dip into the batter, ensuring even coating. Immediately drop into the hot oil (add no more than two at a time). Cook for about 6 to 8 minutes, or until golden brown all over (turn as necessary). Serve immediately, accompanied by a hot pepper or a soy sauce based dip.
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