a selection of herbs
3 eggs
⅓ cup (50g) plain flour
pinch of salt
½ cup (125ml) milk
vegetable oil, for frying

This is the ultimate ‘whip around the garden’ meal. I usually use all kinds of herbs: sage, wild onion flower heads, kale, fennel fronds, borage flower, dandelion and so on. This recipe works just as well with vegetables gathered from the garden, including thinly sliced lemons. If preparing vegetables, double the batter and use two bowls to avoid the herbs getting lost in a larger bowl.


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1.Wash and carefully dry herbs. Slice them into even portions if necessary.
2.Whisk eggs in a large mixing bowl.
3.Gradually whisk in the flour and salt, then slowly add milk while whisking. Leave in the fridge until ready.
4.Submerge herbs in batter for at least 20 minutes.
5.Heat oil in a deep-sided frying pan until sizzling hot and batch-fry the battered herbs until golden brown.
6.Drain on paper towels, and place on a tray in a slightly warm oven while the remaining ingredients are fried.
7.Sprinkle with salt and serve.

This is an edited
extract from Nostrana
by Bri DiMattina,
published by
Harper Collins,
photography by
Lottie Hedley, $55.