Elderflowers in tempura
This recipe is a confirmation that you can make tempura not only with vegetables or seafood, but also with slightly more sophisticated products, such as elderflower. Once a year there is a few-week long period during which elderberry blooms and its flowers are perfect for tempura. There is still time to make this dish this year, but you must hurry, because it is slowly fading away. I made this dish last week and then I managed to pick quite a lot of elderberry flowers.
This dish is prepared in deep oil, in this case in sunflower oil. I can’t imagine making this dish in butter or lard, because the tempura must be light after frying, and this effect of lightness can be obtained only by frying in oil. You can find the recipe for tempura batter on the blog, you can find the link in the list of ingredients. After making the tempura batter, you need to prepare the flowers. I soak them for a moment in water with sugar, then pat-dry them and sprinkle them with flour before coating in the batter. Sprinkling with flour means that the tempura after frying does not fall away from the flowers, on the contrary, it adheres well to them. Fry the tempura-covered flowers for about 3-4 minutes, until slightly golden in colour – be careful not to burn them. Sprinkle the fried elderflowers with salt and serve as a snack. Recently, I ate them with my three-year-old niece, who after eating them said that they were delicious 🙂 I encourage you to check the following recipe for elderflowers in tempura and I wish you a tasty meal.
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Ingredients for elderflowers in tempura batter.
- tempura batter from recipe HERE
- 12 small or 6 big flowers of elderberry
- 1 teaspoon of crystal sugar
- water
- 2 tablespoons of all-purpose flour
- a pinch of salt
- oil for frying
How to make elderflowers in tempura batter.
Put the elderflowers in a bowl, cover with cold water, add sugar and leave for 10 minutes. Next, dry each flower with a paper towel, then sprinkle with flour and put in the tempura batter. Cover the flowers thoroughly with the batter, but shake off the excess, as the batter should only cover them slightly.
Pour the oil into a deep pot, heat it up and when hot, put the elderflowers covered in tempura. Fry on a medium-sized fire until slightly golden in colour, then place on a paper towel. Serve fried elderflowers sprinkled with a pinch of salt.
Good to know when making elderflowers in tempura batter.
For frying, I choose sunflower oil because I prefer its smell to the smell of rapeseed oil, although frying flowers can also be done with rapeseed oil.
The batter should be cold when the flowers are being deepen in it.
Small elderflowers will work best in this dish, because after frying they are the crunchiest. I recommend cutting larger pieces in half.
Do you like tempura dishes? If so, try our recipe for Tempura prawns.
