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Combine the dipping sauce ingredients and set to one side.

Combine the batter ingredients, whisking it together until you have a smooth consistency, keep in the fridge until ready to use. Heat the oil in a large saucepan- to around 180 degrees Celsius- check the temperature by placing a small chunk of bread in the oil, it should fizz immediately and float to the top when the oil it hot enough.

Wearing gloves, gently place the nettles and coriander stalks in the batter before transferring to the hot oil.- for a more delicately battering leaf give each stalk a shake before transferring to the oil. Don’t overload the oil, frying just 4-5 stalks at a time. Allow oil to come back up to temperature before doing the next batch. Once crisp and almost golden, after around a minute or so remove with a slotted spoon and drain on paper towel.

Serve warm and alongside dipping sauce..