>> 2 cup of purslane stems, cut into 2" to 3" lengths
>> 3 cups bread crumbs (fresh or use Panko)
>> 1/2 cup flour
>> 1 egg
Mix the purslane in a beaten egg. (Add a second egg if needed.) In a medium bowl, combine the flour and bread crumbs. Toss in the moist purslane stems and mix until coated.
If you choose to fry them, saute the purslane in some melted butter or coconut oil for about five minutes or until golden brown. Or if you prefer, bake in a preheated oven at about 300°F for about 15 minutes.
Wild Edibles in Recipe: Purslane
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Side Dishes
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