Voted the best plant to fritter by some local Devon foragers recently, Ground Ivy tastes awesome when prepared as tempura. Try this Ground Ivy recipe over an open fire on lazy Summer days with your family and friends.
Ingredients
- 2 handfuls of Ground Ivy leaves
- 150g plain flour
- 1 tbsp of cornflour
- 1 egg
- 300ml of cold water
- 100g rapeseed oil
- Soya sauce and/or honey
- Salt
Suggested Instructions
- Separate out the Ground Ivy leaves.
- In a chilled bowl, mix together the plain flour and cornflour, egg and cold water and a pinch of salt until you have a thin batter.
- Heat the oil until it is very hot, then fry Ground Ivy leaves until lightly crisped, remove and drain on kitchen paper.
- Serve with soya sauce or honey
Makes: 3 people
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I love ground ivy. Such beautiful little flowers. It makes a really lovely tea too. Really soothing
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Sounds like a great recipe, but could you tell us how to ID ‘ground ivy’ and is it any different to the regular ivy found growing up trees, telegraph poles and fences?
I am presuming you are in the UK as am I.
Thank you.
Julie: Ground Ivy (Glechoma hederacea) is part of the Dead-Nettle/Lamiaceae Family. Ivy (Hedera helix) is part of the Ivy/Araliaceae family, they are totally different family and genus. Ivy is not edible.
Sounds like you need to get out some good ID books from the library. See my list of recommended ones here.
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