150 g cooked young stinging nettle leaves*
1 large clove garlic
1 1/2 Tbsp bread crumbs
1/4 tsp salt
a pinch of black pepper
a pinch of backing soda
1 small egg
*Leave stinging nettle leaves soaked in water overnight. Cook for 5 minutes in boiling water (this will neutralize toxic component found in the plant).
Cut cooked leaves to small pieces (like minced meat). Add the rest of ingredients, mix well and leave for half an hour.
Shape fritters. Fry on 2 Tbsp olive oil for 2-3 minutes on each side.
Cut cooked leaves to small pieces (like minced meat). Add the rest of ingredients, mix well and leave for half an hour.
Shape fritters. Fry on 2 Tbsp olive oil for 2-3 minutes on each side.
Note: This is a part of Weekend Herb Blogging event, hosted this week by Jai and Bee from Jugalbandi.
Recept na srpskom.
Another great post from you! I've heard of eating these and seen recipes for things like soup using nettles, but this is really unique. Of course I want to taste it, just like I always do when I see some food that looks interesting!
ReplyDeletethis is such a unique and interesting ingredient. thanks for introducing us to it, dear marija.
ReplyDeleteHi Marija,this is a great recipe! We use stinging nettle in our cuisine, making fritters similar to yours or just omlettes with them, and I love it! Unfortunately, I have never seen nettles in grocery stores in CA:( I would love to try your recipe too,maybe when I go to Azerbaijan and buy a fresh bunch from bazaar, our open air markets. Where my grandma lives, in the countryside, stinging nettle grows everywhere and you can just walk around the neighborhood a pick some for your next dish:)
ReplyDeleteRight now I can only dream of how good these must taste, but if we move somewhere we can forage for them, this is the top of our must-try list! What beautiful color.
ReplyDeleteI love nettle fritters and can't wait for spring to arrive so I can gather them - they're one of my favorite wild greens. I've never soaked them overnight though, and have never had a problem with not doing this. I love the way you served them with a piece of cheese - that is a really good idea.
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