Wild garlic season is almost over now, but luckily there were a few leaves left when I was in Sweden last and I used them wisely by trying a completely new recipe!
As you may know by now, I love fritters and have a few recipes on the blog already, but when I saw this recipe in Bon Appetit I couldn’t resist trying it. Wild garlic is my favourite flavour in spring (together with asparagus and rhubarb) as it’s less pungent than garlic. It seems fresher somehow. But it also reminds me of my childhood, of going for walks in the woods and sensing that onion-y smell when they were first in season, and later spotting the pretty white flowers.
The fritters turned out really well, even though I tweaked the recipe a bit, and both my parents gave them the thumbs up. I thought the fritters needed a sidekick and served my parmesan crème alongside them. Yum!
Wild garlic fritters, serves 4 as a starter
Adapted from Bon Appetit’s recipe.
a bunch of wild garlic, approx 8 cm in diameter
135 g plain flour
120 g potato flour or rice flour
1 tsp baking powder
1 tsp sugar
1 tsp salt
100-200 ml sparkling water
approx 200-300 ml vegetable oil for frying
lemon wedges to serve
Rinse the wild garlic and pat dry with kitchen towel. Remove the coarse part of the stems. Cut into 1 cm long pieces and put to the side.
Mix flour, potato flour, baking powder, sugar and salt in a mixing bowl. Add the sparkling water until you have a batter that isn’t too thick or too thin. Add the wild garlic and mix well.
Pour the oil into a high-sided frying pan until it is about 1 cm deep. Heat on medium-high heat until warm enough for deep-frying (it’s ready when a small piece of bread comes out golden).
Add spoonfuls of the batter to the hot pan and fry until gold first one one side and then the other. Drain on kitchen towel. Serve with lemon wedges and parmesan crème.