I have a friend who wouldn’t eat garden eggs – cooked or raw – even for a millions dollars.
When she informed me she was coming over, I hurriedly made snacks using them.
After she was done eating them, smacking her fingers and downing her drink, I told her she just downed a bowl of garden eggs. I am sure you can imagine what happened next.
Garden eggs are in abundance and I have them stocked in my home. I take them a lot as snacks.
In Nigeria, there are two popular species viz the green and the white garden eggs.The green species are slightly bitter than the white. They are both very filling and great for weight loss.
Garden eggs contain mostly fibre, protein, sodium, calcium and vitamins.
GARDEN EGG FRIES are what I made her.
– 12 large garden eggs, peeled, cut into thick rounds.
– 4 cups of water.
– 1 teaspoon salt.
– 2/3 cup of all-purpose flour.
– 1 teaspoon of baking powder.
– 1 cup of whole milk.
– 2 large eggs, lightly beaten.
– Olive oil (for frying).
– 1/4 cup of honey.
– 3 tablespoons of sesame seeds, toasted.
– 2 tablespoons of chopped fresh mint leaves.
Place garden egg in a large bowl.
Add 4 cups of water and 2 teaspoons of salt. Let it soak for 30 minutes.
Drain well, and pat dry with kitchen towel.
Mix flour, baking powder, and some salt in medium bowl.
Whisk in milk and eggs.
Heat enough oil to come 1/2 inch up sides of pan in heavy large frypan over medium heat.
Working in batches, dip garden egg rounds in batter, then fry in oil until golden, about 30 seconds per side.
Transfer to drain.
Place garden egg rounds on platter.
Drizzle with honey.
Sprinkle with sesame seeds and mint leaves.
I love you, I love your health.
Your favourite family physician,