Elderflower Tempura | Recipe

I don’t normally write two recipe posts together but, 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’s quick to prepare and makes a lovely snack or dessert.

Elderflower Tempura

You will need

20 Elderflower Blossoms
1 Cup Rice Flour plus extra
2 Cup Sunflower Oil
1 Cup Ice water
1 tsp Baking Powder
1 Egg
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 remover any bugs. Make sure to dry them thoroughly before frying.

Pop the extra of the flour in bowl, you’ll need this to coat the flowers before dipping them in the batter. In a large bowl add the cup of flour, egg, baking powder and salt and combing with a balloon whisk. Then slowly add in the ice water making sure the batter has no lumps.

Heat the oil until it’s nice and hot (about 190 degrees). Take a flower head coat in flour, 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. Drain onto kitchen paper, and repeat with the rest of the flowers.

Serve with a light dusting of icing sugar and cream.


Serves 4

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