Nettle fritters

Nettles are a superb ingredient for preparing soups, omelettes and risotto. When gathering nettles however, great care must be taken as they are covered in thin fragile sharp hairs which do not actually sting as many people believe, but rather break at the slightest contact due to their fragility and give out an irritating liquid which feels like a sting. The best time for collecting nettles is in the spring, shortly after they have sprouted, as their leaves are small and tender. Summertime collecting should be avoided as the plants are high and the stalk becomes stiff encouraging the growth of small green buds similar to tiny corncobs in shape. Always remember the place where the nettles were gathered because if you come back to the same place in autumn, the nettles will have grown again. The following recipe is a meat-free one, both in Alessandria and in the Monferrato area, these nettle fritters are known as “friciulin” or “sobrich” and are given extra flavour with the addition of aromatic herbs such as marjoram, parsley and basil. Some recipes envisage the addition of cured meats, usually cooked salami.