Herb Fritters

This is another modern reconstruction of an ancient method of flavouring a flour, beer and egg batter with wild spring herbs/weeds and flowers before frying
Preparation time 40 minutes
Cooking time 10 minutes
4-6 servings
Cuisine New Zealand
Categories Entree, Main, Snack



Add the flour and a pinch of salt and pepper to a large bowl.

Make a well in the middle and break the egg into this.

Pour in a little of the beer and start to mix. Gradually pour more beer and incorporate more of the flour. Mix thoroughly so that there are no lumps and keep adding beer until our have a batter about the consistency of single cream.

Add the garlic and coriander and mix in well. Cover the bowl with a cloth and allow to rest for 30 minutes.

Meanwhile trim your greens and flowers and rinse with plenty of cold water.

Heat oil in a wok or deep pan so that it is about 4cm deep.

Mix your flowers and greens into the batter.

Very carefully and slowly drop spoonfuls of the batter mix into the hot oil and fry until golden, turning once.

Drain on kitchen paper and keep warm while cooking the rest.

Serve hot, sprinkled with sea salt. Great served with toum.