Friday, July 24, 2009

P.S. - red clover treat

Chef J has been patiently waiting for the Red Clover Fritter experiment. So today we picked more red clover flowers...
... whipped up an easy batter, and fried these pretty fritters. We used White clover, too. Tore off the flowerets, mixed them in the batter with some whole Red clover heads, and quickly had some crunchy-on-the-outside, tender-on-the-inside tasty flower fritters.

We also just dipped some of the Red clover flowers in the plain batter, and dropped them in the fry pan. These things take less than a minute to cook. The trick was keeping the oil at the right temp - hot enough to fry quickly and not soak into the fritter, but not so hot that it burned the delicate batter -coated flowers.
We had two big plates of the fritters, so everyone got to participate in the taste test. Only one of the punks said he didn't care for them - he's our picky eater, anyway, so we just let him think the fritters weren't very tasty - while we gobbled them down! Jolene had stopped by just in time to join us - she is a good sport about trying the "weed eating" I keep playing with.

Chef J enjoyed our experiment, he pronounced them, "Delicious!"

Our batter was a simple mix of Bisquick, milk, a pinch of sugar and a dash of nutmeg.
This would work for any flower fritter - dandelion, clover, elderflower - wherever your adventurous taste buds lead you! Just be sure the flower is edible, and not sprayed.
Bon appetite!

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