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Schwaarzwurz

Origin: German      Period: Ancient

This is a traditional Germanic fritter using comfrey leaves as a base.

Ingredients:

3 large handfuls of comfrey leaves
1 egg
50g plain flour
250ml milk
1/4 tsp sea salt
oil for frying.


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Method:

Preparation

Wash the comfrey leaves after picking (retain the stalks) and pat dry. Then heat your oil and make a batter by combining together the flour, cold milk and sea salt. Whisk together then allow to rest for a few minutes. Hold the comfrey leaves by their stalks and dip in the batter before immediately dropping into the hot oil. Leave to cook until the batter is a golden brown then drain and serve.

This makes an excellent accompaniment to fish, but can also be served as a snack if garnished with a generous twist of black pepper and sea salt.

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