These TEMPURA FLOWERS and herbs TASTE AS GOOD as they look …
Tempura flowers and herbs
A fun little end of summer appetiser with a cold beer or glass of crisp white wine. Use tougher leaved herbs like sage, shiso and tarragon sprigs and leaves and raid your garden for pansies and marigolds. Serve with salt flakes flavoured with lemon, spices and peppers.
For 4 – 10 minutes prep / 10 minutes cooking
1 packet tempura batter OR
85g plain sieved flour
1/2 teaspoon baking powder
200 ml iced sparkling water
pinch of salt
1/2 to 1 litre neutral tasting oil
edible flowers, sage leaves
lemon zest, spice mix, pepper
Prepare everything carefully before starting to dip and fry.
You’ll need a deep saucepan or a wok, a slotted spoon, a plate covered with kitchen paper to drain the battered flowers and leaves, a serving dish with the flavoured salt ready – and an apron!
Start heating the oil in a deep saucepan or wok. Mix the flour and baking powder in a bowl then whisk in the water lightly, or make up the tempura batter according to packet instructions.
When the oil is up to heat – test with a small drip of batter to be sure – dip the leaves and flowers quickly and fry very carefully. Remove when crispy and golden, drain on the paper, sprinkle with salt and serve with more on the side.
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