Along the Grapevine


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Milkweed Pakoras

Here’s a simple recipe using wild milkweed blossoms and/or pods and transforming them into an exotic snack. A simple chickpea flour batter and a little oil for frying is all you need. If you don’t have access to milkweed, this recipe can be used for any edible wild leaves, shoots or flower buds.

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I’ve noticed a good amount of traffic at this time of year to all posts milkweed related, which means there are those who are foraging for these plants and interested in learning new ways to use them. If you are new to this, please refer to this post here  and here for identification and precautions. Remember that they are an important food source for pollinators, especially monarch butterflies, so avoid excessive harvesting.

I currently have plants at every stage of growth which is why I was able to pick both blossoms (unopened and green) and pods (around 1 inch in length). The pods need to be immersed in boiling water for at least three minutes, and to be on the safe side I left them for five, drained them and ran cold water over them immediately.

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I made a simple chickpea flour batter, salt and chili powder (optional) to taste and enough water to make a batter. Less water will give a doughier batter – I opted for a thin batter in order not to mask the shape and colour of the blossoms.  Coat the flowers and pods with the batter, fry a few at a time in hot oil until crisp and golden. Remove and allow to drain on paper towels for a few minutes. 

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Serve with a dipping sauce of your choice. I prepared a mixture of tamarind, chili, jaggery and other spices for a piquant Indian flavour.

Related posts: Cooking with Milkweed Pods;  Milkweed Flower and Lambsquarters Soup; Milkweed Flowers; Milkweed Bud Fetuccine; Stuffed Milkweed Pods; Spicy Roasted Milkweed Pods

Linked to: Fiesta Friday #182;  Spades, Spatulas and Spoons and Jenny is Baking.