It’s wild garlic (Allium ursinum) season again! You will find now a lot fresh and young wild garlic in the forest…and sometimes in your shop!
If you really want to give wild food a go, this should be one of your first picks. Wild garlic is easy to identify and absolutely delicious.
In this recipe I’ve combined the wild garlic with millet; a wonderful gluten free ingredient full of nutrients and fiber which can provide you with so many benefits.
Read more about this topic on http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4033754/
More recipes with wild garlic? Have a look at https://artandkitchen.wordpress.com/2015/04/02/wild-garlic-bread-star/ and https://artandkitchen.wordpress.com/2015/03/31/avocado-wild-garlic-and-pistachio-pesto/.
Wild garlic (Allium ursinum, Bear’s garlic) is a wonderful chive cousin and is a very popular European species of garlic. Wild garlic pesto can be used as alternative to basil pesto as addition to pasta, tomato sauces and much more. Pick up the leaves before it had bloomed as apparently the leaves get really bitter after that point. Wild garlic can be confused with Lily of the Valley, autumn crocus and arum which are poisonous. If you have any doubt about your plant, do not eat it. The easiest way to tell if you have wild garlic or not is just to pick a small bit of leaf and rub it between your fingers. In the USA, ramp (Allium tricoccum), a wild plant with more onion-like flavor, is used for similar purposes.
Wild Garlic and Millet Fritters
- 1/2 cup millet
- 1 cup water
- 1/2 teaspoon salt
- 1/2 cup cream cheese
- 1 egg, lightly beaten
- 20 very young wild garlic leaves, to taste, thinly sliced
- Salt and pepper to taste
- 1-2 tablespoons olive oil to fry
- Place millet with water and salt in a pot provided of lid and bring to boil. Cover and let simmer/soak until almost cooked water is adsorbed. If necessary add more water. I used fast cooking millet and it needed about 10 minutes.
- Add cream cheese stir until incorporated, cover and let soak for other 20 minutes or so until lukewarm.
- After this time it should be lukewarm, add egg and wild garlic. Stir to incorporate.
- Add oil to a non-sticky skillet and form the 3 cm wide balls with your hands (with wet or oiled hand it works better) or use two spoons to form ovals. Makes about 16 fritters.
- When the balls are ready, heat the skillet to medium temperature. When the bottom in golden- brown turn and fry the other side.
- Serve as side dish or as appetizer.