Weed Fritters Recipes

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.

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.

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.