Thanks to Tanna Worrell, our recent Foraging instructor, for sharing her recipe below. Interested in joining her to learn more about foraging? She’ll return once a month from July through September to share her knowledge, consider joining her!
Sweet Potato Fritters with Wild Greens
- 2 cups shredded Sweet Potato (you could use zucchini if you’d like something milder)
- 1 egg
- 1/4 cup or so of your choice of flour. Just enough to get the mixture to hold together. You can use regular or gluten free flour, it all works well.
- 1 cup of chopped wild greens, more or less to your taste. Some good choices: Dandelion greens, wild leeks, wild mustard greens, amaranth, lambs quarter, garlic mustard, trout lily, virginia waterleaf, creeping charlie, yellow dock, stinging nettle, chickweed
Mix everything well, drop by large spoonfuls onto a hot griddle, flatten with your spoon and cook ‘til browned on one side, then flip and cook til browned on the other side. Serve hot or cold. Enjoy!
Photo Credit: Tanna Worrell