Elderflower Tempura | Recipe
The unusually hot weather has brought with it an abundance of flowers and foliage already this year, so a bit of foraging seemed like a very pleasurable thing to do to make use of this bounty. Elderflowers are one of my favourite foods for ‘wild’ cooking, and as the season seems to be drawing to an end, this week may be the last chance to make use of the delicious blooms. This is another simple and tasting recipe that is quick to prepare and makes a lovely snack or dessert.
You will need
20 Elderflower Blossoms
1 Cup Rice Flour plus extra
2 Cup Sunflower Oil
1 Cup Ice water
1 tsp Baking Powder
Pinch of Salt
Icing/Confectioner’s Sugar for dusting (Optional)
Trim away the leaves, leaving a short stem on each flower head, then bathe the flowers in cold water to remove any bugs. Make sure to dry them thoroughly before frying.
Pop the extra flour into a bowl, you will need this to coat the flowers before dipping them into the batter. In a large bowl add the cup of flour, egg, baking powder, salt and combine with a balloon whisk. Then slowly add the ice water making sure the batter has no lumps.
Heat the oil until it is nice and hot (about 190 degrees). Take a flower head, coat in flour and then dip into the batter gently shaking off the excess. Drop into the hot oil and fry for a minute or two until lightly golden. Place on kitchen paper to absorb any excess oil and repeat with the rest of the flowers.
Serve with a light dusting of icing sugar and cream.