Pokeweed fritters

A simple and delicious pokeweed leaf fritter you can make in a skillet on your stovetop.

Course Appetizer, brunch, lunch

Cuisine American

Keyword pokeweed, pokeweed fritters, pokeweed leaves, pokeweed recipe

Prep Time 20

Cook Time 8

Servings

Author Aaron von Frank

1/3 cup (heaping cup) pre-boiled, squeezed pokeweed greens (weighed at 2.5 ounces) (*See instructions above about how to prepare pokeweed before eating)
1 duck egg or large chicken egg
1 tbsp flour (we use organic white whole wheat)
1/4 cup fresh-grated cheddar cheese
1/8 tsp onion powder
1/8 tsp salt, or to taste
black pepper as desired
extra virgin olive oil or butter for pan

Stir together egg and pokeweed leaves in mixing bowl. Then stir in cheese. Stir in dry ingredients until fully incorporated.
Put skillet on stove top over medium heat. Once pre-heated, add olive oil to pan.
Use large spoon to scoop fritter batter into pan, making about 4 pancake-sized fritters. Let cook on one side 2-3 minutes until they just start turning brown on the edges. Flip and do the same thing on the other side.
Remove from heat and plate when done. We like to serve our pokeweed fritters with a dollop of yogurt and seasonal edible flowers on top. In the pictures for this recipe, we used kale flowers.