CORNMEAL-FRIED MILKWEED PODS
Makes 3–4 milkweed pods per serving
Makes 3–4 milkweed pods per serving
Ingredients
Stay informed on the latest news
Sign up for WPR’s email newsletter.
Fine cornmeal, as needed for dredging
A generous dash each: salt, pepper, cayenne, and paprika (also worth trying: ground dried ramp leaves or similar, or curry powder)
Small, young milkweed pods (no larger than 2 inches / 5 cm)
Buttermilk, or beaten egg, as needed for dredging the pods
Condiments, for serving: hot sauce, lemon wedges, hot sauce mixed with mayonnaise, garlic aioli, or Goddess Herb Dressing (page 43)
Directions
Season the cornmeal with a good pinch each of salt, pepper, cayenne, and paprika. Blanch the pods in boiling water for 1 to 2 minutes, then remove and drain completely. Put the blanched pods in a bowl and cover with buttermilk, then toss the individual pods in the cornmeal. Heat a pan with a layer of oil (or prepare a deep fryer) and cook the pods until golden all over, then cool on a paper towel to drain excess oil. The pods hold heat very well, so allow them to cool for a few minutes before digging in.
Wisconsin Public Radio, © Copyright 2024, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.