Queen Annes Lace Sweet Fritters
Servings: 4
Calories: 303kcal
Our little patch of wild garden has been completely overrun by Queen Annes Lace, this year. In fact I’ve seen a lot more of it on our hikes too so perhaps the mild conditions of this summer have been perfect for it to thrive. It’s also called Wild Carrot and its blossoms make the most delicious fritters! To shake things up I’ve sweetened this batter ever so slightly and added a little shake of powdered sugar to finish them off. These fritters taste very mildly of carrot, are so easy to make, and such a treat!Warning!:Queen Annes Lace is easy to identify when you know how! BUT a word of warning, it is similar in more ways than one to the very deadly Hemlock, so do some extra research and bring a foraging book with you so as not to make any mistakes!
Print Recipe
Equipment
- Small pot
- Paper towels – kitchen paper or a clean tea towel to place the fritters on.
- Small sieve
- Food Thermometer -Or wooden spoon to test oil temperature.
Ingredients
- 15-20 Queen Annes Lace / Wild Carrot blossoms – Leave 2-3 inches / 5 cm of stalk attached to the flower head
- ½ Cup /60g All purpose flour
- ¼ Cup / 60ml Milk – -Use plant-based milk if you prefer
- ¼ Cup /60ml Cup water
- ½ teaspoon Baking powder
- 1 teaspoon Sugar – you can omit the sugar if you prefer
- Pinch of salt
- 1 Cup 250ml Coconut oil - Or frying oil of choice
- 2 teaspoons Powdered Sugar – Omit if you prefer to make this recipe savory
Instructions
- Whisk together the flour, milk, water, salt, and sugar in a bowl. 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 of oil; add more if necessary. Raise the temperature to medium-high heat to bring the oil to a suitable temperature. Ideally between 170C and 180C (335F-350F)-You can also use a wooden spoon to check if the oil is hot enough. Simply insert a wooden spoon into the oil. If bubbles start dispersing around the spoon, then the oil is hot enough.
- Holding the stalk, dip the wild carrot 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. ( I held the stalk momentarily until the flowers puffed out and then I let go). Fry until golden brown and allow them to dry slightly on a few sheets of kitchen paper.
- Dust lightly with powdered sugar and enjoy as they are or serve with vanilla ice cream.
Notes
Queen Annes Lace or wild carrot as its sometimes called is easy to identify when you know how! BUT it required focus and experience to forage as it can be confused with Hemlock, which is highly poisonous.
Nutrition
Serving: 50g | Calories: 303kcal | Carbohydrates: 17g | Protein: 2g | Fat: 28g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 70mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2572IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
