Spring has Stung!

Ahh…Springtime in the Northwest…Aside from asparagus and strawberries that will soon grace your plates, there are also treasures to find in the fields and forests during spring.  I’m talking about foraged delights such as morels and stinging nettles!  Stinging nettles are not only absolutely delectable, but they’re also chockfull of protein, vitamins A & C, potassium, calcium, manganese, and iron!  They taste similar to spinach for those of you poor souls who have not tried them (yet).  PLEASE wear gloves when harvesting and preparing them as they, as the name implies, sting.  Stinging nettles have little hollow barbs full of irritating chemicals that will give you a stinging burning sensation that will last for days.  (I speak from experience!)  Here is a recipe that celebrates the stinging nettle.  HAPPY SPRING!

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Stinging Nettle Fritters:  

Makes 6-8 small fritters

  • 1 1/2 cup of stinging nettles, finely chopped
  • 2 Tbsp – 1/4 cup finely chopped onion
  • 1/4 cup shredded zucchini
  • 2 cloves garlic, minced
  • 1 tsp dried tarragon
  • 1 tsp lemon balm
  • 1/2 tsp lovage
  • 1/2 tsp black pepper
  • 1/2 tsp salt or to taste
  • 1/2 cup flour
  • 2 tbsp flax meal
  • 1/4 cup water
  • Olive oil

1) In a small bowl, combine flax meal and water.  Set aside.

2)  In a medium sized bowl, mix nettles, herbs and spices, and salt.

3)  Add flax meal mixture.

4)  Mix in flour.

5)  In a skillet over medium with about 1/4″ of oil, (skillet is ready when small bit of batter bubbles when added to the hot oil) add fritters by heaping tablespoons and flatten with spatula, flipping until golden brown on each side.

6)  Cool on rack.

7)  Enjoy!

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