Inspired by forager John Rensten, whom I interviewed in my book, and after reading Eatweeds Gourmet Wild Food Recipes, I decided to have a go at making nettle tempura. What can I say? It’s divinely addictive!
50 gr large nettle leaves, washed
4 tablespoons self-raising flour
4 tablespoons sparkling water
Oil for frying
To prepare the tempura batter, vigorously whisk the water and flour together to make a smooth, runny batter. Using tongs, pick individual large nettle leaves and dip them in the batter. Heat up the oil in a deep pan and drop the battered leaves one by one. Cook for 2 minutes then turn over, cooking for a further 2 minutes.
Ps: as I mentioned, you need large nettle leaves to make nettle tempura. Look at these bad boys! They are as big as my head!
Picture credits: Paola Bassanese
Wanna try another nettle recipe? How about nettle muffins?