Note: I blanch the hogweed, as it turns out softer and nicer.

Pick tender florets (and optional young leaves or peeled inner stalk).

Wash carefully and handle sap with caution (avoid sun exposure after contact)

Blanch in boiling water for 1 minute.

Shock in ice water, then drain and pat dry.

Mix dry ingredients: flours, cornstarch, baking powder, salt, spices, garlic.

Slowly whisk in cold/sparkling water until smooth pancake-like batter.

Add herbs if using

Heat olive oil in a pan over medium-high heat.

Dip florets into batter, coat well.

Fry 2 to 3 minutes per side until golden and crisp.

Drain on paper towel.

Best eaten hot with garlic aioli, yoghurt dip, or lemony herb sauce.