An unusual and tasty way to use the abundance of wild garlic around in February and March.
- 2 – 3 good bunches of wild garlic leaves
- 2 table spoons of corn flour
- Salt and sugar to taste
- Vegetable oil for deep frying
Gently wash the garlic leaves and trim the coarser stalks back to the base of the leaf. Shred the leaves with a sharp knife into 3-4mm strips. A good way to do this is to take a dozen or so leaves and roll them up like a cigar and then slice with the knife.
In a large bowl, toss the shredded leaves with the flour. You want a fine, even coating. Using a large saucepan, heat the oil to 180 degrees. Deep fry the garlic in batches. Each batch will take approximately 5 seconds, or when the garlic stops fizzing and rises to the surface.
Keep batches warm in the bottom oven on a sheet of kitchen paper while you cook more on the top.
To finish sprinkle with a little salt and a little caster sugar.