nettle top fritters with chilli dipping sauce

The thought of cooking and eating nettles may sound slightly disturbing, but rest assured: the heat of the oil immediately neutralises the nettle’s sting, and with this recipe you end up with a beautifully light, crisp, and utterly delicious treat.

100 g nettle tops

For the Batter:
75 g organic cornflour
100 ml ale, lager or sparkling water
pinch sea salt

For the Chilli Dipping Sauce:
2 red chillies, seeds in, roughly chopped (remove some or all of the seeds for a milder version)
2 cloves garlic, rouhly chopped
100 ml mirin (rice vinegar)
50 ml water
20 ml organic maple syrup
1/2 tsp sea salt
juice of 1 lime

groundnut oil for deep frying

View the full recipe at The Circus Gardener’s Kitchen →