Monday 20 April 2015

Nettles fried in chickpea beer batter

My garden mystifies me. Everything is in bloom and I don't know when it happened. Now the weeds are taking over and I'm not sure if I mind. I wish I knew what to do with dandelion, because I've heard it's very beneficial, but I don't feel confident with it. I get flashbacks to my childhood and being told not to lick my hands of that milky residue the dandelion flowers leave behind. They said it was poisonous. So for now the dandelion gets left alone. Nettles I am confident with however. Despite their aggressive personality, they've always held a fascination for me and I've been brought up to see them as "good". So today, while making a start on my garden, I picked some nettles, braised them in salted water, dipped them in batter, and fried them for a tasty snack.

12 Nettle leaves
75g chickpea flour
1/2 teaspoon garlic salt
50ml light beer
50ml sparkling water
Runny honey and sea salt to serve

Simply mix the chickpea (gram) flour with the garlic salt the whisk while adding beer and sparkling water. Use tongs to dip the nettle leaves in the batter and fry. They're ready when golden, it should take about 3min each side. Serve drizzled with honey and sprinkled with sea salt.

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