Go Back

Comfrey Fritters on a Bed of Wild Greens Salad

Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Keyword: Comfrey, Comfrey Fritters, Edible Weeds, forage, Wild Greens
Servings: 4 people
Author: Foragers Folly



  • 100 g gram flour batter chickpea
  • ¼ tsp mixed herbs
  • rapeseed oil for frying
  • 8 freshly picked young comfrey leaves


  • 4 large handfuls of wild greens anything in season (i.e. chickweed, miners lettuce, dandelion leaves, violet leaves)
  • 25 g sunflower seeds
  • Small handful of daisy flower heads optional
  • Pinch mixed herbs
  • Pinch of sugar
  • 4 tbsp olive oil
  • 4 tbsp of balsamic vinegar



  • Make batter by adding 100g gram flour with a little water, and mix until you have a thick consistency, a bit like custard. Add herbs to the batter (leave to stand for 10-30 mins before using).
  • Wipe the comfrey leaves through the batter, then deep fry them for 1 min in the rape seed oil. Drain, then place 2 fritters on top of each salad, and garnish with daisy flower heads.


  • Mix up the wild greens, mixed herbs, and seeds in a bowl, then distribute evenly on 4 plates.
  • In a cup, add the sugar, oil and vinegar and mix well. Then drizzle a tbsp over salad on each plate.