Have you ever though to try this with the sometimes tough silverbeet (spinach) stems? I grew up with my father enjoying these coated in flour and fried. They really taste quite nice with a crispy texture. You could add any kind of spice to the coating.
Silverbeet stems, depending on how old they are if they are tough try to strip the stringy bits off first, by running a peeler along it to remove the first tough layer.
- Silverbeet stems, if they are large slice into two, lengthways
- Tapioca flour, sea salt and pepper for coating
- Wash your stems and cut to desired length.
- Bring the stems to boil in a pan of water until they are just tender.
- Remove, strain and keep aside.
- Heat the ghee or oil in a frypan.
- Place the coating in a bowl and coat your stems in the tapioca, making sure all the sides are coated and add them to the pan to fry, turning until lightly golden.
- Serve as soon as they are ready.