approximately 1 c. purslane growing tips
flour
beaten eggs
ground bread crumbs

Collect the tender new tips of purslane, about the last two or three-inches from the stems. Rinse these in water to remove any sand. Roll them or shake them in flour until thoroughly floured, and then dip in the beaten eggs. Next cover each purslane stalk with bread crumbs. This process is easiest to do if you simply line up the three dishes of flour, eggs and bread crumbs and do the breading production-line-style.

When the breading is done, fry or saut each purslane stalk for about five minutes or until golden brown. Serve with catsup, mustard or sour cream. This is a unique hors d'oeuvre for even your finest, fanciest parties.