Okay. So you’ve caught me playing with food in the kitchen again. So, what’s new?
Garlic chives have taken over my yard. I originally planted them (big mistake!) as a border around a couple of planting areas. They were kept under control by cutting them back to the ground every year when they bloomed. Then there were the years here and there I didn’t get around to it and they multiplied exponentially to the point of now being out of control.
I made a batter using chickpea flour with a little water. To that I added cumin seeds, coriander seeds, ajwain seeds, fennel seeds and a few kalonji seeds all of which had been coarsely ground with a mortar and pestle. I also added turmeric, red chili powder and salt to the batter.
The garlic chives flowerheads were dipped into the batter and cooked in an aebelskiver pan with a couple drops of oil.
I was hoping they would cook thoroughly from one side giving the snacks a convenient handle. That would have worked had there been a lid to fit the pan and/or if I had been more patient. I ended up using scissors to snip the stems at batter level so they could be flipped.
Of course the blossoms could have been snipped off the stems to begin with.