Preparation

10 minutes

Cooking

57 seconds

Portions

Enough batter here for at least 12 flower heads

Chef says

Tempting tempura from chef Mark Baumann, sparkling water being the secret to a featherweight batter.

Tips

Serve with a tasty little something - yogurt and honey - icecream - syrup, your favourite bit on the side.

By Karen, Walden Local Food and Mark Baumann

Ingredients

3 flower heads per person

75g self raising flour

1/2 teaspoon of corn flour

1/2 teaspoon of baking powder

175ml ice cold sparkling water

Vegetable oil for frying

Yes Chef!
Tempura recipe from
Mark Baumann

Read more >>

Method

1. Make the batter first. Mix all the dry ingredients together.
2. Slowly add the water, whisking as you go (consistency wise, the batter should coat your finger).
3. Pick the elderflowers, they don't last long, so give them a quick shake to remove pollen and unnecessary additions of protein, then get down to frying them.
4. Heat the oil. I don't own a a deep fat fryer, so I used my smallest pan and a small bottle of vegetable oil.
5. Dip each flower head in the batter, coat, then drop into the hot oil, frying until golden brown (about 1 minute). I held onto the stalk. This is quite exciting, each cluster of flowers immediately puffs into frittered florets.
6. Serve.

Fritter away some
time in the kitchen
Karen