I seem to be hung up on the eff word. No, not THAT eff word! I’m talking about my last post and these words: Fiesta Friday, Forager’s Frittata, Forager’s French Toast, Farfalle Fungi… I thought about that last one, but decided against it. It was stretching it and getting predictable.
I’d bet Prudy@butter, basil and breadcrumbs and Indira@I’ll Cook, You Wash can think of something more creative, witty, fun & fresh (more effs). These two gals just happen to be that, by the way. Creative, witty, fun & fresh. Not THAT kind of fresh! The good kind, as in innovative and original kind of fresh. Like Fresh Prince, Doug E. Fresh, Freshly Pressed…
They’re also your co-hosts for this week’s fiesta. Watch out for these two. They might actually encourage rowdiness. I’m sticking around for this round. Someone has to chaperone the guests and co-hosts alike. Lol, just kidding! I trust them with my life! I’ll be in and out. I have a garden that’s waking up, you know. And it needs its gardener, even if she’s the novice kind.
Now can I please be predictable one more time? I’m bringing you Forager’s Fritters for Fiesta Friday.
The recipe for the dandelion fritters can be found here, and the mixed-weeds fritters were made bhajis-style, following the recipe for the onion bhajis.
Forager's Fritters
1 cup field/crow garlic bulbs and leaves (use only the tender inner shoots), chopped
1 cup mixed edible weeds (curly docks, sheep’s sorrel-this has a wonderful tangy flavor, chickweed), chopped
1 jalapeño (optional), seeded and thinly sliced
2 tbsp chopped cilantro or parsley
1/2 tsp cumin powder
1/2 tsp paprika
1/4 tsp turmeric powder
Salt & pepper
1/2 cup besan flour
1/4 cup rice flour
1/4 cup water
1. Mix all the ingredients together. It’ll make a stiff, dry “batter”. You just want everything to bind together so it doesn’t fall apart as it fries.
2. Drop by the spoonfuls into hot oil and fry until golden brown and crunchy.
3. Drain on paper towels. Served with chutney, raita, or Sriracha sauce.
***
Features from Fiesta Friday #12, meanwhile, are all simply superb. Thank you to Ngan@Ngan Made It and Nancy@Feasting With Friends for helping to select them. What a fantastic job they did as co-hosts and features selectors. Applause, applause, please!
Moroccan Chicken Pie with Apricots and Almonds (B’Stilla) from Julianna@Foodie On Board. This is one of those things that sounds incredible and looks incredible. And if you’ve been lucky enough to have eaten this, you would know that B’Stilla tastes as incredible as it sounds and looks. Julianna, we have just one word for you. Bravo! This kills!
Venison and duck egg ‘scotch’ eggs from Mr Fitz@Cooking with Mr. Fitz. Gotta have eggs for Easter, just gotta. So you might as well go all out with Scotch eggs, and not just any Scotch eggs. Duck Scotch Venison Eggs! Only our resident meat-lover can think of such a thing. And is there anybody else who can give their recipes as charming as our Mr Fitz? None, I can assure you.
Bunny in the Hole Cupcakes from Erika@Tea with Erika. As Ngan said aptly, “These are too precious to pass up. They are cheerful, fun, and so holiday-appropriate.” More importantly, they made Ngan’s hubby giggle when she showed them to him. The bunny’s butt did it for him. So adorable, Erika, just adorable!
Grilled Cheese & Kismet from Indira@I’ll Cook You Wash. If Erika made Ngan’s hubby giggle, Indira made my hubby drool. He demanded a grilled-cheese night immediately after I showed him the post. Can’t blame him, really. Just look at all the different varieties of grilled cheese. There’s bound to be a variety you like. Grilled-cheese night might just be the very thing I’m having for my own family’s Fiesta Friday.
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Fiesta Friday #13 is now open. Click on the button below to join the party. If you’re new to Fiesta Friday, please read the guidelines.
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You’re next! |
The Novice Gardener 
Count me in for fritters any time! 🙂 And yours look so different! Thank you so much for featuring my bunny 🙂
The bunny butt did it for us, lol… You’re welcome! Fritters are the best, I agree! 🙂
Wow. I didn’t even realize you could eat dandelion heads. So cool! Beautiful fiesta as always. I hope to drop by again soon with my wares!
Lion heads, hahaha… I’m going to start calling them that. They’re pretty cool, I must say! You’d better come soon, Amanda, not the same without you! XOXO
You sure did pick a nice group of recipes to spotlight this week and your fritters set the bar pretty high. Just as in weeks past, everything looks so good. I still can’t get over the fact that dandelion flowers are edible. Those that you’ve fried look so tasty. We avoided picking dandelions with any flowers. They were considered too old. We only picked the youngest plants and only this time of year. I’ll have to ask Zia why. Perhaps the older plants were too bitter?
Yes, you’re right. I was told it’s best to pick dandelion greens before the plants go into flowers, as they are less bitter then. I did eat some dandelion leaves yesterday, like 2, and raw, picking from the shady part of the garden and choosing a plant that didn’t sport any flower buds. Still bitter, but I didn’t gag…lol… Either the theory is true or I’ve gotten used to their bitterness :-).
Have you tried bakwan sayur? They are vegetable fritters from Indonesia (and there’s a similar version called kakiage in Japan). Though your recipe is not at all like either of those, I just wanted to say…I’m hungry:)
Yes, I’ve had bakwan sayur. Absolutely addicting with chili sauce. There’s no need to stay hungry. Go out to your backyard and pull those weeds! Lol…
This is a delicious solution for all my spring onion blooms. Often I make Asian pancakes with the green bits, but you’ve just given me a clever solution (in the form of) the bhajis style fritters.
I might need to source some dandelions especially too!
I made scallion pancakes a couple of times, but they didn’t exactly turn out well. Too hard and too chewy. I’ll have to check out yours. Onion bhajis are the best, Alice! You have to try. Go to a farm, you’ll find lots of dandelions :-).
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