3 oz. young pokeweed leaves
1 cup cornmeal
3 tbsp. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 cup buttermilk
vegetable oil (for deep frying)

Cook the pokeweed leaves in 2 cups of boiling water each time. Drain. Squeeze dry and chop finely.

In a bowl, whisk together remaining ingredients. Stir in pokeweed.

Heat oil to 350°F. Drop in spoonfuls of batter and cook until they turn golden.

Submitted by: Joyce M.