My nasturtiums are growing wild and I love it. Their orange and yellow blooms are not only nice to look at, they're edible too. You may well know by now how I love the idea using edible flowers in my food (remember the crystallised nasturtiums I made?). Well, turns out nasturtiums with their ever so slight peppery taste, when combined with cheese, make a delicious savoury fritter too.
Nasturtium flowers (~10-15)
1 sprig lemon thyme (leaves only)
1 cup self raising flour
3 tablespoons grated tasty cheese
1 egg, lightly beaten
1/2 cup milk
Salt and pepper, to taste
3 tablespoon margarine*
1. Gentle rinse and pat dry flowers. Saute in margarine for few minutes until wilted. Remove from heat and roughly chop. Set aside.
2. Whisk flour and salt into bowl.
3. In another bowl, combine flowers, lemon thyme, cheese, egg, milk, salt and pepper and beat gently with a fork.
4. Add wet mixture to the flour and stir to combine.
5. Melt margarine on medium heat in pan and add fritter batter by the tablespoon. Cook until golden brown (about 2-3 minutes on each side). Best served warm.
*I've recently found out that I have high cholesterol. Eeeks! So I've started using the healthier alternative - margarine in my cooking lately. Not bad, I must say. I've also decided to adopt healthy eating habits and recipes and more regular exercise (although chasing after a one year old toddler is a pretty good workout in itself!)