Wild Garlic Flower Fritters

It’s no secret that I adore wild garlic (or ramsons/ramps as it’s called in many parts of the world). This year we were late to foraging and pretty flowers had already appeared on the wild garlic, and though mild in flavor, they are so delicious! Wrapped in a simple batter and fried in coconut oil, these delicate flower fritters make a beautiful and tasty appetizer or snack!

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Wild Garlic Blossoms

-Choose wild garlic blossoms that are newly opened. You can still use the fully mature flowers that are starting to go to seed, but they tend to be more fragile.

-When picking, try to snip the stem about 5 cm (2 inches) long, as a little stalk makes it easy to handle the fritters, it also looks pretty and tastes delicious!

Method

1.Whisk together the flour, milk, water, and salt in a bowl. The batter should be quite thick but still liquid. You can add a few teaspoons of water if necessary to get the consistency right. Set aside.

2. Add the coconut oil to the pan and allow it to melt over medium heat. You will need enough oil to cover the base of the pan with about an inch of oil; add more if necessary.

Raise the temperature to medium-high heat to bring the oil to a suitable temperature.  Ideally between 335F-350F or 170C and 180C .

3. Holding the stalk, dip the wild garlic blossoms into the batter, making sure the whole flower head is covered. Tap the flower head gently on the side of the bowl a few times to remove excess batter.

Don't worry if the stalk is too short or if it ends up in the batter or oil, the fritters are still delicious! 

4. Carefully dip the flower head into the hot oil, stalk upright. ( I held the stalk momentarily until the flowers puffed out, and then I let go) Fry until golden brown ( about 2 minutes).

 Please note that the base of the pan that I used is a little discolored, which makes the oil look burnt. Sorry! Your oil should definitely not be this color! 

5. Remove them from the oil and allow them to dry slightly on a few sheets of kitchen paper before beginning with the next batch. Depending on the size of your pot and the amount of oil you use, you can dip several flowers at a time. Try to avoid overcrowding in the pot!

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Serving suggestions

These fritters are best enjoyed fresh and warm right after frying, when they are at their crispiest. Serve them on their own with a sprinkle of salt flakes or horseradish and lemon salt, or serve together with a wild garlic aioli as an appetiser or snack.

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The wild garlic season is short, so make the most of it with these delicious wild garlic recipes:
Wild Garlic Frittata With Goats Cheese And Bell Pepper
Wild Garlic And Nettle Soup Recipe – Nässelsoppa
Wild Garlic Salad Dressing
Wild Garlic Flower Fritters

Wild Garlic Flower Fritters

Course: Appetizer, Snack

Cuisine: Wild

Keyword: fritters, wild garlic

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 people

Calories: 75kcal

Author: Holly Campbell

This year we were late to foraging and pretty flowers had already appeared on the wild garlic, and though mild in flavor, they are so delicious! Wrapped in a simple batter and fried in coconut oil, these delicate flower fritters make a beautiful and tasty appetizer or snack!

Print Recipe

Equipment

• Small pot with a narrow base
• Paper towels or kitchen paper
• Food Thermometer – is helpful but not essential. You can also test the temperature of the oil using a wooden spoon.

Ingredients

• 20-30 Wild Garlic blossoms – remove any of the small papery petals that sometimes cling to the base of the flower head.
• ½ Cup All purpose flour
• ¼ Cup l Water
• ¼ Cup Milk
• ½ Teaspoon Baking Powder
• ¼ Teaspoon Salt
• 1 Cup Coconut Oil – or cooking oil of choice

Instructions

• 1.Whisk together the flour, milk, water, and salt in a bowl. The batter should be quite thick but still liquid. You can add a few teaspoons of water if necessary to get the consistency right. Set aside.
• Add the coconut oil to the pan and allow it to melt over medium heat. You will need enough oil to cover the base of the pan with about an inch (2cm)of oil; add more if necessary.

  Raise the temperature to medium-high heat to bring the oil to a suitable temperature, ideally between 335F and 350F or 170C and 180C .

  -You can also use a wooden spoon to check if the oil is hot enough. Simply insert the spoon into the oil. If bubbles start dispersing around the spoon, then the oil is hot enough.
• Holding the stalk, dip the wild garlic blossoms into the batter, making sure the whole flower head is covered. Tap the flower head gently on the side of the bowl a few times to remove excess batter.
• Carefully dip the flower head into the hot oil, stalk upright. Don't worry if the stalk is too short or if it ends up in the oil, the fritters are still delicious!Fry until golden brown ( about 2 minutes).
• Remove them from the oil and allow to dry slightly on a few sheets of kitchen paper before beginning with the next batch. You can dip several flowers at a time, depending on the size of your pot and the amount of oil you use. Try to avoid overcrowding in the pot!

Notes

These fritters are best enjoyed fresh and warm right after frying, when they are at their crispiest. Serve them on their own with a sprinkle of salt flakes or horseradish and lemon salt, or serve together with a wild garlic aioli as an appetiser or snack.

Nutrition

Serving: 100g | Calories: 75kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 31mg | Fiber: 1g | Sugar: 2g | Vitamin A: 912IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 2mg

Please note:

This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.