Yield: enough batter to bread roughly 10-12 cow parsnip blossoms
Course: Appetizer, Snack
Keyword: Cow Parsnip, Fritter, Heracleum, Zavirne
Cow parsnip blossomsas needed, leaves removed
3/4 cupsoda water
1tablespoonpaprikafor color, optional
1/8 tspblack pepper
Inspect the cow parsnip blossoms for any debris or foreign particles, then wash if needed and dry.
Combine the dry ingredients, then mix the wet until just combined.
Heat a deep fryer to 375 degrees.
Dip the blossoms in the batter until well coated, then drop one at a time into the hot oil. Cook the blossoms until golden brown then drain, sprinkle lightly with salt and serve hot with a slice of lemon or some aioli.
I don't usually like to make any cliche wild food fritters, since deep frying things is heavy handed and can be a cop-out, but these don't care. Just give in and fry them. They're great served with slices of lemon, or my favorite: a lemony, garlic aioli. As strong as the flavor of cow parsnip is, overcooking them will destroy their perfume, just a tip.