Nettle leaves in beer batter with honey mustard dip

Nettle leaves in beer batter with honey mustard dip

By
From
Polska
Serves
5
Prep
15 mins
Photographer
Laura Edwards

My first ever memory of nettles was watching my grandma Halinka beating her legs with them in the Łazienki Gardens in Warsaw, to ‘improve her circulation’. Ever since, I have remained fascinated by this seemingly dangerous plant that hides so many beneficial qualities behind its prickly façade.

Tough times throughout Poland’s history have instilled a self-reliance in the heart of every Pole, and now, even though there is no need for it, we still love to forage. It’s the familiar feeling of being close to the earth and knowing exactly where the food you eat comes from.

Ingredients

Quantity Ingredient
100g chickpea flour, sifted
50ml sparkling water
100ml beer
1/4 teaspoon celery salt
1 tablespoon honey
1 tablespoon sarepska or dijon mustard
1 tablespoon olive oil
1 tablespoon lemon juice
15 nettle leaves
rapeseed oil, for frying

Method

  1. For the batter, sift the chickpea flour into a large bowl and whisk in the sparkling water. Once you have a smooth batter start adding the beer and keep whisking until the batter is the consistency of double cream. Whisk in the celery salt and set aside.
  2. Whisk together the honey, mustard, olive oil and lemon juice to make the dip. Set aside.
  3. Soak the nettles in the batter for about 5 minutes. Meanwhile, pour about 2.5 cm of rapeseed oil into a frying pan and place over a medium heat. When the oil is hot (a drop of batter should sizzle as soon as it hits the oil) transfer the nettles to the hot oil and fry in batches for 30–45 seconds on each side. As the oil gets hotter they will need less time to brown.
  4. Drain on kitchen paper and serve with the honey mustard dip.
Tags:
polish
eastern european
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