Three-cornered Leek Flower Fritters is a traditional British recipe for a classic snack of three-cornered leek sprays coated in beer batter and deep fried before serving. The full recipe is presented here and I hope you enjoy this traditional British version of: Three-cornered Leek Flower Fritters.
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Like the bulb, stems and leaves, the flowers of wild three-cornered leeks are edible and make and excellent garlic-flavoured snack. The stems can be stringy, so you should but the flower stem 5mm below the first flower to make the fritters.
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 the three-cornered leek flower sprays 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.
