Baked Yarrow in Parmesan Dough

Ingredients

• 2 handfuls of yarrow leaves (about 100 g)
• 100 g spelt whole‑grain flour
• 1 pinch salt
• 150 ml milk
• 1 egg
• 3 tbsp grated parmesan
• oil for frying

Instructions

1. 1.

   Whisk the flour with salt, parmesan and milk until smooth. Fold in the egg and let the dough rest for about 20 minutes; it should not be too runny. Touch the lower edge of a yarrow leaf and press it through the dough. Fry portions in hot oil for about 2–3 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.

2. 2.

   Serve with sour cream dip as desired.