How to make
Cover the nettle tips with cold water and set them aside for about 60 minutes.
Then rinse them several times and leave them to drain well.
For the breading, beat the eggs into a frothy mixture and season with salt and black pepper.
Add the cold beer and both types of flour - beat well.
Dip all the stalks in the mixture and then roll them in corn flour.
Arrange them in a large baking pan onto baking paper and drizzle them with a little fat.
Bake them in a preheated oven at 430°F (220°C).
Serve them with yogurt sauce as a beer appetizer.
The breaded nettles with yogurt sauce are very tasty.
