Yandina Community Gardens

41 Farrell street, Yandina

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Comfrey Fritters

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Ingredients

1 x cup flour

Water or flat beer

Salt, Paprika or herbs to taste

Oil (olive or coconut)

Method

Choose your favourite flour, make a batter of flour and water (1 cup flour & enough water or flat beer to make a “sticky batter”. You can also add salt, paprika or herbs to taste.
Dunk each leaf into your batter, making sure that each leaf is well covered with batter.
Fry in some oil (my choice is olive or coconut) in a hot pan until they turn golden brown (about 5 mins). Leave some stems on so it is easy to turn them over and pick them up.
You can eat them as they are or add to a meal.

Categories

Tags

biochar chop & drop compost composting Edible Greens edible leaves edible rhizomes edible seeds edible tubers Event food waste loop ground cover insect attracting Kids event Kids program know your plants Learning Living sustainably Management Committee medicinal plants member event Morag Gamble native stingless bees Nutrient Dense Food Open garden visit Permaculture Plant plants plastic free Recipe Recipes Subtropical Greens Support plants Sustainable Building sustainable living Tropical greens volunteer water plant Wax-wrap making wax-wraps Workshop workshops Worm Farming Yandina Community Garden Yandina community Gardens

Permaculture People

Elizabeth Fekonia - Permaculture Real Food
Anne Gibson - The Micro Gardener
Morag Gamble - Our Permaculture Life
Dee Humphreys - Eatin Garden Edible Garden Tours

Acknowledgement of country

Yandina Community Gardens acknowledges and pays respect to the Traditional Owners of the land, the Gubbi Gubbi (Kabi Kabi) people, past and present and emerging. We recognise and wish to learn from their spiritual and cultural connection to the land.