We recently spent an afternoon at Warleigh Lodge Farm with Tim, foraging for wild garlic, nettles and other foresty treats that might go well in a fritter for tea. The highly successful results can be seen below in our video, but we've also included the recipe in case you'd like to try some yourself, whilst out and about one sunny day.
Farmyard Fritters by Tim Graham
- 5 medium eggs
- 3 spoons of white flour
- A handful of freshly washed foraged leaves (you can also use spinach from the shop)
- A pinch of salt
- Olive oil for frying
- Mix the eggs, flour, leaves and salt in a big bowl until they are covered
- Warm the oil in a frying pan and test its temperature by dropping a small amount of the batter in and seeing if it bubbles. Put a spoonful of the mixture into the pan and allow it to cook for a couple of minutes on each side.
- Lift the fritters out of the pan and set them on a plate to cool for a few minutes before serving.