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FOWell THAT was a lot of cooking! 🥲🌱 Can you tell that I ran out of steam towards the end there? SUCH detail for the fritters, such LITTLE detail for the aubergine! 😅
I’m not sure I actually ended up covering everything I foraged and cooked, but I did my best and that’s all we can hope for I think 🌻✨
If there’s anything you want to see more of, let me know and I’ll see about making a recipe video for it! 🙌 I guess for now, I’ll share the recipe for the fritters! 💚
These fritters are good and I was very pleased how well they went down at the workshop! ✨ One lovely lady even asked to take a few home so her chef husband could try them!
Spring Wild Herb Fritter Recipe:
(Makes roughly 12 fritters - my recipe is based on ‘Iranian herb fritters with barberry dipping sauce’ from Ottolenghi!)
Ingredients:
Dip -
¼ cup magnolia syrup
1 TBSP soy sauce
35ml lime juice (roughly one large lime)
1 sliced red chilli
Fine sea salt
Fritters -
120g mixed fresh herbs (I used cow parley, wild garlic, ground ivy and ground elder, but you could use anything you have)
90g onion grass or spring onions
1.5 tsp ground cumin
1 TBSP nigella seed
50g panko breadcrumbs
25g pecans or walnuts chopped
8 large eggs
Oil for frying
Fine sea salt
Method:
🌼 First, I made the dipping sauce by mixing all the ingredients together.
🌻 Next, for the fritters, chop all the herbs finely, place them in a large bowl with all the ingredients (apart from the oil for frying) and stir to combine. Add salt to taste (roughly ½ tsp)
🌾 Put 2 TBSP oil into a large frying pan on medium-high heat. Once the oil is hot, add around 1.5 TBSP of batter into the frying pan to make a fritter. Fry for around 2 minutes on each side (or until golden brown)
🌷Do 3-4 at a time and add a little more oil to the pan each time. Transfer onto a plate lined with kitchen towel.
I’d love to know wha you’ve been foraging and cooking since Spring arrived! 🥰
#foraging #wildgarlic #dayinthelife
@foraged.by.fern
