Wild Greens Fritters RecipeOrigin: Britain Period: Traditional |
Ingredients:
225g wild greens (any of Good King Henry, Fat Hen, Common Comfrey, Common Orache or a mix) 
Wild Greens Fritters Preparation:Method:Wash the wild greens and remove any tough stems. Bring a pan of unsalted water to a boil, add the greens and blanch for 2 minutes before draining. Chop very finely then add to a pan with the 2 tbsp butter. Cover and simmer for 5 minutes or until completely tender. Once done, add the still hot wild greens purée to a bowl and mix with the Béchamel sauce, cream, egg and egg yolk. Beat well to combine then season with the salt, black pepper and nutmeg, Heat the butter in a large frying pan and when foaming drop in the wild greens purée mix by the tablespoon. Cook for 1 minute then carefully turn the fritters over and cook on the other site until golden brown and cooked through. Drain on kitchen paper and serve either as a starter with a yoghurt and chive sauce or as an accompaniment to a main meal. |
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