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Nettle leaves in beer batter with honey mustard dip
Serves 5 Starters and mains
Ingredients
- 100g chickpea flour, sifted
- 50ml sparkling water
- 100ml beer
- 1⁄4tsp celery salt
- 1tbsp honey
- 1tbsp Sarepska or Dijon mustard
- 1tbsp olive oil
- 1tbsp lemon juice
- 15 nettle leaves
- rapeseed oil, for frying
Method
Nettle leaves can be bought online or from health shops.
For the batter, sift the chickpea flour into a large bowl and whisk in the sparkling water. Once you have a smooth batter, start adding the beer and keep whisking until it is the consistency of double cream. Whisk in the celery salt and set aside.
Whisk together the honey, mustard, olive oil and lemon juice to make the dip. Set aside.
Soak the nettles in the batter for about 5 minutes. Meanwhile, pour about 2.5cm of rapeseed oil into a frying pan and place over a medium heat. When the oil is hot (a drop of batter should sizzle as soon as it hits the oil), transfer the nettles to the pan and fry in batches for 30-45 seconds on each side. As the oil gets hotter they will need less time to brown. Drain on kitchen paper and serve with the honey mustard dip.
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