Purslane fritters
If you're looking for a hors d'oeuvre for a party, this is a great one and very easy to make. I found it in Alyson Hart Knap's book 'Wild Harvest: An Outdoorsman's Guide to Edible Wild Plants.' I can't stop eating them!
Ingredients:
Fresh Purslane, rinsed and cut in bite size pieces Salt batter 1 1/4 cup flour 1/4 teaspoon ground cayenne 1 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander (cilantro seeds) 3/4 cup cold water Directions: Put the Purslane in a bowl and sprinkle with salt. Let sit for 15 minutes. Make a batter by combining all the dry ingredients and slowly adding water. Add more if needed, the batter should be thick. Coat the Purslane pieces with batter and deep fry them for about ten minutes on medium high heat or until golden brown. Drain on a paper towel. Serve with a spicy dip sauce. I like to use my own home made dip mix made of garlic powder, onion powder, dried chives, salt and paprika powder. |
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