Weed Fritters Recipes

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DANDELION FRITTERS



Dandelion Fritters image

These wild springtime blossoms have a mild, slightly bitter flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

2 cups unsprayed dandelion flowers, wiped clean
1 1/4 teaspoons salt, plus more to taste
1 tablespoon fresh lemon juice
1 cup all-purpose flour
1 cup fine cornmeal
1/4 teaspoon freshly ground pepper
1/2 teaspoon chile powder
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 large egg
1/4 cup milk
2 cups corn or safflower oil

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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.

MILKY SWEET FRITTERS



Milky Sweet Fritters image

This recipe is very easy and fast to prepare. Using simple or basic ingredients. Even the kids will love it. Delicious served warm with hot tea or coffee.

Provided by NormaJ

Categories     Desserts

Time 15m

Yield 4

Number Of Ingredients 7

oil for frying
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 cup milk
⅝ cup sweetened condensed milk

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Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Sift flour, baking powder, baking soda, and salt together in a bowl. Stir in milk and condensed milk until smooth.
  • Spoon batter into the hot oil and deep-fry until golden brown, 3 to 5 minutes.

Nutrition Facts : Calories 517.6 calories, Carbohydrate 88.8 g, Cholesterol 21.1 mg, Fat 11.6 g, Fiber 2.1 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 562.6 mg, Sugar 29.1 g

WEED FRITTERS



Weed Fritters image

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

250 g plain flour
60 g polenta
2 egg yolks, beaten up
1/4 cup soymilk
3 cloves garlic, sliced
250 g dandelion greens or 250 g nettles
yoghurt

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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

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