Fried Purslane

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. 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 saute 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.