Ingredients:
1 2/3 cups plain flour
1/3 cup polenta (corn meal would probably work too)
1/4 cup milk
1 egg, beaten
8 ounces mixed leaves such as dandelion, sorrel, watercress, mustard, arugula, spinach, or wild fennel
2 cloves garlic,minced
3 tbsp fresh herbs such as parsley, mint and chervil (I used parsley, chives, basil and mint)
Salt and freshly ground pepper
3 tbsp olive oil (or more, depending on your preference)
Method:
1. Mix the four, polenta, milk and egg together in large bowl. Cover it and let it rest for 30 minutes.
2. Cook the greens and garlic in some boiling water for 10 minutes and then shock in ice water. Drain well. Add the greens and garlic to the flour mixture and add a little salt (1/2 tsp or so) and some pepper. Form into little round fritters.
3. Heat the olive oil in a skillet over medium-high heat. You can also add up to a 1/2 inch of oil in the pan and pan fry the fritters. Cook several fritters at a time, for about 5 minutes per side.
4. Using a spatula, transfer the fritters to a wire rack or a paper towel lined platter. Continue cooking the rest of the fritters. When they are all done, sprinkle the fritters with a little sea salt.
