Fried Purslane

1. 1

   Collect the tender new tips of purslane, about the last two or three-inches from the stems.

2. 2

   Rinse these in water to remove any sand.

3. 3

   Roll them or shake them in flour until thoroughly floured, and then dip in the beaten eggs.

4. 4

   Next cover each purslane stalk with bread crumbs.

5. 5

   This process is easiest to do if you simply line up the three dishes of flour, eggs and bread crumbs and do the breading production-line-style.

No additional tips available.