Stinging nettles really are a superfood – containing over 50 chemical constituents.
Nettles are one of the highest sources of protein for a leafy green, nettle leaves also contain vitamins A, C, D, E, F, K, P, and b-complexes as well as thiamin, riboflavin, niacin, and vitamin B-6!
I could go on and on… get out and harvest some of these beauties. I dry them, keep them crumbled in a jar by the stove so that I can sprinkle amply in food throughout the year.
Here’s a recipe for using them fresh in fritters:
½ cup gram flour
½ cup gluten free self-raising flour blend
Pinch of salt
½ tsp turmeric
½ tsp paprika
1 cup chopped fresh nettle tops (can substitute with dried nettle but not as yummy!)
Combine the flour in a bowl. Slowly add the water stirring it in until you achieve a thick, smooth batter. Stir in the nettle tops, salt, paprika and turmeric.
Ladle batter into a heavy frying pan like a pancake. Gently fry over medium heat until browned and the fritter starts to firm up. Flip over and toast the other side.
Serve with salad, cheese, or my personal favourite… hawthorn ketchup.