Looking to add a unique twist to your culinary repertoire? Try this unexpectedly delicious appetizer or side dish – batter fried hosta shoots – that will surprise your taste buds!
Batter Fried Hosta Shoots Ingredients and Preparation
The young shoots of hosta plant are a delicious edible, similar in flavor and texture to asparagus. Lightly battered, they fry up into a crisp, delicious appetizer, snack, or side dish.
After harvesting, the hosta shoots are washed, thoroughly dried, and coated in a light batter. I like to fry them in a heavy pan in tallow or lard, but any high heat oil will work.
The batter is thin, more like a crepe batter than a pancake batter. Savory seasonings, like cayenne, can be added to taste.
The Edible Hosta Plant
The entire hosta plant is edible, but the young, tender shoots are especially delicious. The leaves, when small, are great for stuffing and wrapping – think Polish style pigs in a blanket, or stuffed grape leaves.
More information on harvesting and using hosta is found in my post, Bacon Wrapped Hosta Shoots.
Serving Suggestions
This crispy, fried recipe is a delicious savory dish, and is wonderful served with a dipping sauce, tangy dressing, or my favorite – sour cream.
Experience the delight of crispy, flavorful batter fried hosta shoots with this simple recipe. Don’t be afraid to get creative with your seasoning and presentation to truly impress your guests. Try it today and elevate your appetizer game!
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Batter Fried Hosta Shoots
Ingredients
- 30 small hosta shoots
- 1/2 cup whole wheat pastry flour or flour of choice
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/8 – 1/4 teaspoon cayenne pepper or seasoning of choice
- 1/2 cup milk of choice
- 1 tablespoon melted butter
- 1 egg
- 1/2 cup tallow for frying; can also use lard or other high heat oil
Instructions
- Harvest, wash and thoroughly dry the hosta shoots.
- Heat the tallow or lard in a heavy frying pan on medium heat.
- Mix together the flour, baking powder, salt, pepper, and cayenne.
- Stir in the milk, melted butter and egg. Add more milk, a tablespoon at a time, if batter is thick.
- Coat the hosta shoots with the batter, a few at a time.
- Fry in the hot fat until brown, turning once. The hosta shoots tend to unfurl if you turn more than once.
- Place on a paper towel lined dish to soak up the extra fat.
- Serve as an appetizer, or side dish with sour cream, or ranch dressing.
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