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Recipe: Cornmeal-Fried Milkweed Pods

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Chef Bergo's Bergo's cornmeal-friend milkweed pods 
Chef Alan Bergo’s cornmeal-friend milkweed pods Photo: Alan Bergo
CORNMEAL-FRIED MILKWEED PODS
Makes 3–4 milkweed pods per serving
Ingredients

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Fine cornmeal, as needed for dredging
A generous dash each: salt, pepper, cayenne, and paprika (also worth trying: ground dried ramp leaves or similar, or curry powder)
Small, young milkweed pods (no larger than 2 inches / 5 cm)
Buttermilk, or beaten egg, as needed for dredging the pods
Condiments, for serving: hot sauce, lemon wedges, hot sauce mixed with mayonnaise, garlic aioli, or Goddess Herb Dressing (page 43)

Directions
Season the cornmeal with a good pinch each of salt, pepper, cayenne, and paprika. Blanch the pods in boiling water for 1 to 2 minutes, then remove and drain completely. Put the blanched pods in a bowl and cover with buttermilk, then toss the individual pods in the cornmeal. Heat a pan with a layer of oil (or prepare a deep fryer) and cook the pods until golden all over, then cool on a paper towel to drain excess oil. The pods hold heat very well, so allow them to cool for a few minutes before digging in.

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