WEED FRITTERS
yup.. it's food from weeds! Pick some dandelion leaves, or nettles and make fritters. This is a greek recipe - called hortakeftedes. Horta means wild greens and anything can be used from spinach, to beetroot tops. Traditionally wild greens (weeds) are used which can have a lovely bitter taste. Suit yourself.
Provided by esther da pester
Categories Vegetable
Time 30m
Yield 8-16 fritters
Number Of Ingredients 7
Steps:
- mix the flour, polenta, milk and egg yolks together in a bowl- it's very dry so of course i got carried away and added heaps of milk, but later the greens add wetness so resist.
- leave it somewhere peaceful to rest for 30 minutes.
- cook your weeds in boiling salted for 10 minutes with the garlic.
- drain and rinse in cold water then drain well.
- add garlic and greens to the floury mixture.
- season with salt and pepper and stir well.
- heat about 1cm of olive oil in a heavy frypan.
- shape mixture into fritters- add flour if too wet.
- fry 5 minutes on each side or until golden.
- serve with yoghurt and cold beer.
Nutrition Facts : Calories 201.4, Fat 2, SaturatedFat 0.5, Cholesterol 47.2, Sodium 33.4, Carbohydrate 39.3, Fiber 2.8, Sugar 1.4, Protein 6.5
SWISS CHARD AND HERB FRITTERS
These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill. They're especially delicious as part of the traditional Sephardic Rosh Hashanah seder meal.
Provided by Renana Shvil
Categories Appetizer Rosh Hashanah/Yom Kippur Chard Hors D'Oeuvre Fry Deep-Fry Fall
Yield 8-10 appetizer servings
Number Of Ingredients 16
Steps:
- Season chard with 1/2 tsp. salt. Let sit in a colander 10 minutes. Squeeze out excess water with your hands. Transfer to a cutting board and chop.
- Finely grind coriander and caraway seeds in spice mill or with mortar and pestle. Finely chop cilantro, dill, and parsley.
- Toss chard, ground coriander and caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and 1/2 tsp. salt in a large bowl. Beat 3 eggs to blend in a small bowl, then stir into chard mixture.
- Working 3 Tbsp. at a time, portion chard mixture into round, flat patties (you should have about 25 total). Transfer to a rimmed baking sheet or plate.
- Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.
- Pour oil into a large heavy skillet to a depth of 1/4" and heat over medium until shimmering. Beat remaining 3 eggs to blend in a medium wide shallow bowl.
- Dip each patty into egg, letting excess drip back into bowl. Working in batches, fry patties until set and a golden brown crust forms, 3-4 minutes per side. Transfer to a paper towel-lined plate; season with salt.
- Serve immediately or at room temperature with yogurt alongside, if using.
DANDELION FRITTERS
These wild springtime blossoms have a mild, slightly bitter flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- When picking dandelions, pinch blossoms off from top of stems. Fill a medium bowl with 4 cups of cool water. Add 1 teaspoon salt and lemon juice. Place dandelions in the bowl and push them down into the water several times to clean them. Drain dandelions upside down on paper towels.
- In a medium bowl, sift together flour, cornmeal, remaining 1/4 teaspoon salt, pepper, and chile powder. Add thyme, and mix well. In a small bowl, whisk together egg and milk. Pour egg mixture into flour and stir until well combined to form a batter.
- Pour 1 inch of oil into a 9-inch cast-iron skillet. Heat oil to 375 degrees. Gently dip each flower into batter. Carefully place in hot oil; do not crowd. Fry until golden, about 2 minutes, turn, and fry 1 more minute if necessary. Drain on paper towels. Salt lightly. Serve hot as hors d'oeuvres or a side dish.
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