Frittered Herbs

8 tbl. mixed green herbs: savory, parsley, marjoram...
2 cups wheat flour 1 1/2 to 2 cups lukewarm water
1 medium leek 1/2 tsp. yeast
oil for frying honey to garnish

Dissolve the yeast in the water. Chop the herbs into
small pieces. Add flour to yeast and enough water as
necessary to make a smooth, thick batter. Add the
herbal matter and mix well. Cover and let it rise in
a warm place until the batter is well puffed up.
Drop by spoonful into hot oil and fry until a light
golden brown. Fritters may be served with honey but
Lord Taldish suggests horseradish sauce.