White Deadnettles in Dough Coat

* Dissolve butter in water over low heat.

* Mix flour with a little salt.

* Stir lukewarm butter-water mixture into the milk and then to the flour form.

* Stir dough until smooth, then let sit with lid closed for one hour.

* Beat egg whites until stiff and fold in gently.

* Pluck the washed deadnettle shoots dry and pull them through the dough.

* Bake on both sides in hot oil until golden brown.

Tip: Stock up on high-quality spices – it pays off!

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