How To Make Nettle Fritters – Easy Spring Wild Greens Recipe
These nettle fritters are a wonderful way to welcome the spring foraging season. If you’re learning how to make nettle fritters, you’ll love how simple and satisfying they are—golden and crispy on the outside with soft, tender green centers. Serve them with sour cream, garlic sauce, or any favorite dip for an easy, nourishing side dish. They come together quickly, cook in minutes, and freeze beautifully, making it easy to prepare a large batch now and save some for future meals.
Why I Love Nettles
When I lived in the north of England, nettles were one of my favorite wild foods to forage. They grow abundantly in damp, shaded woodlands and along the edges of pastures, and they are among the very first wild greens to appear each spring. I would gather large bundles (wearing rubber gloves), tie them together, and hang them upside down from the wooden beams in our kitchen ceiling—we were living then in a small 19th-century cottage with beautiful exposed beams overhead.
I truly love nettles—their deep green color, their delicate serrated leaves, and their fresh, grassy, earthy flavor. Long before I ever learned how to make nettle fritters, I loved simply bringing them home and drying them for tea. I used to get hay fever every summer and drinking nettle tea really seemed to help lessen the annoying hay fever symptoms (as long as I started drinking the tea a few weeks before the hay fever season kicked in).
I haven’t been able to forage nettles easily here in North Africa. The landscape where we live is rocky and arid, not the damp habitat nettles prefer. But I have been able to buy them at the local market, which tells me they do grow here—if you know where to look.
Here are some of the reasons I love nettles… and why I hope you’ll grow to love them too:
- Nutrient-rich superfood. Many foods we call “superfoods” are exotic plants that must be ordered from Amazon in capsule or powder form. Nettles are different. They’re a true superfood that grows freely across much of the temperate world. My grandmother gathered them in the forests of Eastern Europe where I grew up, and I later foraged them myself in both Scotland and England. Nettles are packed with minerals—especially iron, calcium, magnesium, potassium, and silica—along with vitamins C and K1.
- A traditional spring tonic. Nettles are one of the first wild foods to appear each year. Historically, they played an important role as a vital fresh food after long, hungry winters, helping nourish and restore the body in early spring. For generations, they’ve been valued as a strengthening seasonal tonic.
- Versatile in the kitchen. Nettles work beautifully as a replacement for spinach in many cooked dishes. You can use them in soups, stews, omelettes, fritters, and savory bakes—almost anywhere you would use leafy greens. They’re also wonderful as tea. I personally drank nettle tea regularly during my pregnancies for its nourishing properties. And of course, once you learn how to make nettle fritters, they quickly become one of the most delicious ways to enjoy them.
- A resilient and abundant wild food. Nettles thrive in rich soil and return year after year, giving foragers a dependable harvest season after season. The best time to gather them is early spring, when the young leaves are tender and full of nutrients—before the plants begin to flower. Once the nettle plants flower, don’t pick the leaves – wait for the plants to go into seed and harvest the nettle seeds – they are a nutrient-dense food in their own right!
Why You’ll Love This Fritter Recipe
- Forager-friendly – Enjoy one of spring’s first wild greens, straight from your garden or local woods. Nettles are nutrient-rich, packed with vitamins, minerals, and that “spring tonic” feeling. If you’ve never tasted nettles before, the taste may take some getting used to, but it’s totally worth it.
- Quick & approachable – From blanching to frying, these fritters come together in under 30 minutes, perfect for a weekday lunch, brunch, or side dish.
- Customizable & forgiving – Add cheese, herbs, or a handful of other wild greens to suit your taste. This recipe works whether you’re an experienced forager or just exploring spring vegetables.
- Crispy outside, tender inside – Golden edges meet soft, green centers—perfect with a dollop of yogurt, sour cream, or a squeeze of lemon.
- Fun & nourishing for the whole family – Even picky eaters often love these fritters once they see how crispy and golden they are, making it a wholesome way to sneak in extra greens.
Ingredients
- Nettles: best in spring before the plant flowers. Nettle tops and young leaves are the most tender and best for use in cooking.
- Flour: I use all purpose flour, but spelt flour (or chickpea flour for a gluten free option) can also be used here.
- Milk: keeps batter light and tender. Instead of fresh milk, you could also use kefir or clabbered milk.
- Oil or fat: I recommend using either coconut oil, ghee, or tallow for frying the fritters.
- Spices: I like my fritters lightly spiced with coriander, cumin, paprika, rosemary, and thyme, but you could use your favorite spice blend instead or leave the spices out entirely and use only salt and black pepper, letting the flavor of nettles to shine through.
How to Make Nettle Fritters: Step-By-Step Method
Step 1
Rinse the nettles thoroughly under cold running water to remove any dirt or grit. Bring a pot of salted water to a gentle boil, then add the nettles and blanch for 1–2 minutes, just until they wilt and turn a vibrant green. Drain them immediately and rinse under cold water to stop the cooking process.
Step 2
Using your hands, squeeze the blanched nettles thoroughly to remove as much water as possible. Then, on a cutting board, chop them finely so they’ll blend evenly into your fritter batter.
Step 3
In a large bowl, whisk together the eggs and milk until smooth and well combined. This creates a light, airy base for your fritters.
Step 4
Stir in the flour, salt, pepper, and your chosen spices. Whisk everything together until the batter is smooth and free of lumps, creating a flavorful base for your nettle fritters.
Step 5
Fold in the chopped onion, blanched and finely chopped nettles, minced garlic, and shredded cheese until everything is evenly distributed throughout the batter. This ensures each fritter will be packed with flavor.
Step 6
Your batter should be thick yet still spoonable, similar to pancake batter. If it seems too thin, stir in a little more flour; if it’s too thick, add a splash of milk. Getting the right consistency will help your fritters cook evenly and stay tender inside.
Step 7
Heat 2-3 tablespoons of coconut oil, tallow, or ghee in a heavy-bottomed skillet over medium heat. Using a tablespoon, drop portions of batter into the pan and gently flatten each one. Fry the fritters for 2–3 minutes per side, until they are golden brown and crispy. Be sure to cook only a few fritters at a time—overcrowding the pan will prevent them from crisping properly. Add more fat between the batches as needed.
Step 8
Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil. Serve them hot, straight from the pan, with a dollop of sour cream, garlic sauce, or your favorite dip. Enjoy the crisp edges, tender centers, and vibrant flavor of these homemade nettle fritters!
Serving Ideas & Pairings
- Serve with a dollop of cultured sour cream, yogurt, or cottage cheese dip and a squeeze of lemon.
- Pair with soft scrambled eggs or a fried egg on top for a nourishing breakfast or lunch.
- Layer fritters in a sandwich or wrap with soft cheese, fresh herbs, and a smear of yogurt for lunch.
- Serve alongside roasted or grilled meats for a hearty, spring-inspired plate.
- Chop leftover fritters and toss into a grain bowl or salad with roasted vegetables and a drizzle of olive oil or yogurt sauce.
Make Ahead Options
- Prep the greens in advance: Blanch and chop nettles (or a mix of spring wild greens) up to 2 days ahead and store in an airtight container in the fridge. This cuts down active cooking time to just mixing the batter and frying. Blanched and chopped nettles can also be frozen on trays, then transferred to a ziplock back and kept in the freezer for up to 6 months.
- Batter on standby: You can mix the fritter batter the night before and store it in the fridge. Give it a gentle stir before frying—no need to add extra liquid unless it thickened too much.
- Batch fry and freeze: Make a double batch, fry as usual, then freeze flat in a single layer before transferring them to a ziplock bag. This gives you a ready-to-go snack or side that reheats beautifully for quick weeknight meals.
Tips For The Best Fritters
- Blanch the greens properly – For nettles and other tougher wild greens, blanch for 1–2 minutes in boiling water. This removes any sting and softens the leaves while keeping vibrant color.
- Dry the greens thoroughly – Excess water makes the batter watery and fritters soggy. After blanching, squeeze or pat the greens completely dry.
- Adjust the batter consistency – The fritter batter should be thick but spoonable. If it’s too loose, add a little flour; if too stiff, a splash of milk, kefir, or water will help.
- Season well – Don’t be shy with salt, herbs, and spices. Fresh or dried herbs, a pinch of nutmeg, or a touch of black pepper really enhance the wild green flavors.
- Use enough fat for frying – A generous layer of fat in the pan ensures a golden, crispy crust. My favorite fats for frying are coconut oil and tallow which have a high smoking point and won’t burn easily in the pan like butter would.
- Cook over medium heat – Too high, and the fritters will burn outside before cooking through; too low, and they’ll absorb too much fat and be greasy.
- Serve immediately for crunch – Fritters are at their best straight from the pan. If storing or reheating, crisp them in a skillet or oven to restore texture.
Storage and Freezing Tips
- Let the fritters cool completely before storing. Keep them in an airtight container in the refrigerator for up to 2–3 days. Reheat gently in a skillet over low heat to restore crispiness, rather than microwaving, which can make them soggy.
- Nettle fritters freeze beautifully for later use. Lay them in a single layer on a baking sheet and freeze until firm (about 1–2 hours). Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Reheat in a skillet or oven straight from frozen until heated through and crisp.
Leftovers Ideas
- Chop and fold into a vegetable frittata or omelet.
- Layer in a sandwich or wrap with yogurt or cheese.
- Serve as a topping for soups or stews for extra greens and crunch.
- Crumble into a salad or grain bowl for added flavor.
- TIP: If your fritters lose some crispness after storage, popping them under a hot broiler for 1–2 minutes or reheating in a lightly oiled skillet restores their crunch.
Variations
- Cheesy Nettles: Add ½ cup grated hard cheese like Parmesan, cheddar, or aged gouda to the batter.
- Potato & Nettle Fritters: Grate 1 medium potato and squeeze out excess moisture. Fold it into the batter with the nettles.
- Mixed Wild Greens: Swap half the nettles for other tender spring greens, like chickweed, lamb’s quarters, or young dandelion leaves. Go light on the dandelion – even young leaves can be quite bitter.
- Gluten-Free Option: replace the flour with chickpea flour or a gluten-free flour blend.
FAQ – Real Food Recipe Questions
Keep It Simple, Keep It Nourishing
The best recipes for foraged greens are often the simplest. After many years of foraging, I’ve found it’s much easier to add wild greens to dishes you already cook than to hunt for entirely new recipes. Nettles for example work beautifully in any recipe that calls for cooked spinach. In this recipe, we’re using a fritter base that’s just as delicious with spinach or kale—but with nettles, it becomes something truly special.
I hope this guide on how to make nettle fritters inspires you to bring foraged greens into your kitchen. If you want more from-scratch, nourishing recipes, along with practical tips and inspiration for real-food homemaking, subscribe to my weekly newsletter today—your inbox will be filled with simple, seasonal recipes designed to make cooking and feeding your family easier and more joyful.
Easy Nettle Fritters
Ingredients
- 4 packed cups fresh nettles (tops and young leaves)
- 2 eggs
- ½ cup milk
- ¾ cup flour
- ¾ tsp salt
- ⅛ tsp freshly ground black pepper
- ¼ tsp cumin
- ¼ tsp coriander
- ⅛ tsp thyme
- ⅛ tsp rosemary
- a pinch of smoked paprika
- a pinch of nutmeg (optional)
- 1 small onion, very finely chopped
- 1 clove garlic, minced
- ¼ cup finely grated sharp Cheddar or Parmesan
- coconut oil, tallow, or ghee for frying the fritters
Instructions
- Prepare the nettles: Rinse nettles thoroughly under cold water. Bring a pot of salted water to a boil and blanch the nettles for 1–2 minutes until wilted. Drain and rinse under cold water.
- Chop the nettles: Squeeze the blanched nettles to remove excess water, then chop them finely.
- Mix the wet ingredients: In a large bowl, whisk together the eggs and milk until smooth.
- Add the dry ingredients: Stir in the flour, salt, pepper, and spices, whisking until the batter is smooth.
- Fold in the flavorings: Gently stir in the chopped onion, nettles, garlic, and shredded cheese until evenly combined.
- Check the consistency: The batter should be thick but spoonable, like pancake batter. Add a little more flour if too thin, or a splash of milk if too thick.
- Cook the fritters: Heat 2 tablespoons of coconut oil, tallow, or ghee in a heavy skillet over medium heat. Drop spoonfuls of batter into the pan and gently flatten. Fry 2–3 minutes per side until golden and crispy. Cook in small batches to avoid overcrowding.
- Serve: Drain briefly on paper towels, then serve hot with sour cream, garlic sauce, or your favorite dip.
Notes
- Serve with a dollop of cultured sour cream, yogurt, or with your favorite dip and a squeeze of lemon.
- Pair with soft scrambled eggs or a fried egg on top for a nourishing breakfast or lunch.
- Layer fritters in a sandwich or wrap with soft cheese, fresh herbs, and a smear of yogurt for lunch.
- Serve alongside roasted or grilled meats for a hearty, spring-inspired plate.
- Chop leftover fritters and toss into a grain bowl or salad with roasted vegetables and a drizzle of olive oil or yogurt sauce.
