Sorrel, Nettle, Fava Top, and Spring Onion Fritters

Start by carefully (tongs or gloves) dropping a bunch of stinging nettles (bunch loosely defined as a clump about the size of cantaloupe) into boiling water. After a minute or so, fish them out and let them cool and drain (save the water for soup or nettle tea). Chop finely.

Dice a spring onion finely; do the same with about as much fresh sorrel as you have cooked nettle (maybe a well-packed cup or so). Ditto the fava leaves and flowers. Combine the vegetables with a couple of eggs, bit of salt, maybe a quarter cup of grated Parmigiano, and enough breadcrumbs to give the mix some body without drying it out too much (roughly half cup, but test the mix to make sure it holds together). Adding a healthy scoop of fresh ricotta, and maybe adjusting the bread crumbs up as well, makes these even better.

Use a pair of soup spoons to form walnut size fritters, slide them in enough hot extra virgin olive oil to cover the bottom of a heavy skillet, gently flatten, and cook until browned on both sides. Sprinkle flor de sal over the cooked fritters and eat immediately.

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