Sea Herb Fritti


Marsh samphire has vibrant green stalks, similar to baby asparagus, with a distinctively crisp and salty taste. It can be used raw in a salad, though it tends to be very salty, so is more often boiled or steamed for a few minutes. Samphire is also known as sea beans, sea asparagus, sea pickle and Salicornia.

Marsh Samphire describes a genus of plant, rather than a single species. It is a plant that has been collected and used for centuries, not only as a food but until the last century it provided a raw material used in the manufacture of glass, hence its other common name ‘glasswort’.

You will need: (serves 4 sharing)

– 100g Samphire
– 1 handful of sea purslane
– 1 handful of sea beet leaves
– 100g rice flour
– 100g plain flour
– 1 lemon
– 300ml sparkling water

To make:

1) If you have a fryer set it to 180c and add your cooking oil. If you do not have a fryer, use a large deep pan and put it over medium heat.
2) Make the batter by mixing the flours and sparkling water, don’t mix too much as the lumps make an extra crispy batter.
3) Drop the sea herbs in the batter and place them in the fryer/deep pan for around 1 min until really crispy.
4) Drain onto a piece of kitchen paper and season lightly (not too much as sea herbs are naturally very salty).
5) Place on a plate and squeeze the lemon juice all over. Best served with aioli.

More Stories...

Baba Ghanoush

Published: September 1, 2021

With their glossy, dark purple skins, aubergines are one of the most elegant-looking vegetables you’ll find in the shops. Although available all year round, they’re at their best – from August to October. Aubergines…

What’s in Season: September

Published: September 1, 2021

There’s a huge range of fruit and vegetables in season in the UK in September, from the late-ripening summer crops that need extra sunshine to the newer autumn season produce, including fragrant autumn raspberries,…

Grilled Langoustines with Garlic and Parsley Butter

Published: August 2, 2021

Also known as Norway lobsters or Dublin Bay prawns, langoustines are pale orange-pink crustaceans, similar to lobsters but a lot smaller. In recent years they have garnered appeared regularly on fine dining menus across…