Foraged flower fritters

By Sari Huhtala

I realized it was fritter season when I spotted the chive flowers blossoming in my gardens. This year I got carried away turning everything I could find into a fritter, including daisies, red clovers and purple sage, along with chives and dandelion flowers.

Why fritter up foraged flowers? Because they are chock full of medicine. In ancient times sage was considered a cure-all plant. The humble daisy is wildly anti-inflammatory. Heart healthy red clover, which is in the same family as those peas you are growing in your garden, is a hot flash rescue remedy due to its isoflavone content. PS. If you are eating a plethora of plant-based superfoods and no processed foods the likelihood of you experiencing hot flashes and uncomfortable menopause symptoms is drastically reduced.

Later this summer I will fritter up some flowers from my zucchini and squash. Be sure to only make fritters with edible flowers.

Fritter batter

• ½ cup almond flour or ground almonds
• 1/3 cup coconut milk or nut milk
• 1 tbsp arrowroot powder
• 1 tsp baking powder
• 1 egg
• Himalayan salt to taste
• Coconut oil for frying
  Mix dry ingredients together. Add egg and nut milk. Combine well.

Sweet or savory batter options

If a hint of sweetness is desired, add one tablespoon of honey to the batter, plus a teaspoon of either cinnamon, cloves, cardamom or a combination of all three.

If savory is what you’re after, add a pinch of thyme, rosemary, oregano or other savory herbs to the batter.

Flower fritters

2 cups of edible flowers, bracts removed (be sure to pick in a clean area, void of pesticides and animals). I kept purple sage flowers on the stems, dipped them in the batter, fried them up, and just ate the whole thing in a couple of bites.

Heat just enough coconut oil in a frying pan to fry one side of fritter. Once the oil is hot, dip flowers in batter, allowing excess batter to drip off, then place into pan, frying each side till golden. Once fried, scoop onto a paper-towel (or paper bag) lined plate to cool slightly.

Try them with your favourite homemade dipping sauce. My son enjoyed munching on them, and added “These would be amazing with a ranch dip.” Ok, maybe next time!

(This information is not intended to replace medical advice and treatment from a health care practitioner).

Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine, which was created in 2007.  She has over 25 years of experience in journalism and over 15 years of experience as a certified personal trainer and fitness instructor, and is a holistic chef, offering holistic cooking and edible wilds workshops. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 years navigating a holistic, healthy path for her family. Reach her at friends@thelaughingforest.ca