Oh I couldn't resist, I just had to have some deep fried goodness. Here are some in the form of Wild Garlic Pakora aka Bhaji's - golden-green, crisp and crunchy.
If you don't try any other Wild Garlic recipe on my blog, please try this one. I think you will like it.
Serves a crowd
1 medium onion, cut in half then thinly sliced
1 medium potato, peeled and cut into small cubes
60g – 80g wild garlic, washed, blanched and then chopped
120g – 180g chickpea flour
1½ - 2 teaspoon chilli powder
1 – 2 green chillies, minced
1 generous teaspoon cumin seeds
Salt to taste
Water to combine
Vegetable oil to deep fry
Put all the ingredients (except for the water and oil) and mix together. Then add enough water to bind, you want to achieve a free form dropping consistency. Taste and adjust seasoning if necessary. I like to let the mixture sit for 30 minutes or so for the flavour to mingle.
Heat the oil in a large pan or deep fat fryer, drop a couple of large tablespoons of batter gently into the hot oil, cook on one side for a couple of minutes until crispy and then turn over until the other side is crisp and golden too. Drain on a paper towel to get rid of excess oil. Continue cooking this way, until all the pakora mix is used. Eat immediately, while fresh and crispy.