Elderflower Tempura

Name: Elderflower Tempura
Yield: Serves 4
Cuisine: British
Ingredients: 50 g caster sugar for dusting; vegetable oil for deep frying; a drop of vanilla extract; 1 egg yolk (omit if vegan); 8 heads of elderflower with at least 10cm of stem to hold onto when frying; a tiny pinch of salt; 250 ml ice-cold fizzy water; 125 g gluten-free flour; 100 g corn flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

These light, delicately crunchy clouds of elderflower are best served warm with a really good ice cream and a drizzle of honey. They are a fleeting joy to eat when the elderflower blossoms at the beginning of summer.

Ingredients

8 heads of elderflower with at least 10cm of stem to hold onto when frying
125 g gluten-free flour
100</

Europe
United Kingdom
Starter
Vegetarian
London
Summer
Gluten-free

Method

Gently wash the elderflower heads in a cold-water bath and place on paper towels to dry.

Sift the flour, corn flour and salt together in a bowl, then separately blend the cold fizzy water, vanilla and egg yolk together in another bowl.

Fill a deep frying pan not more than a third full with oil or, alternatively, use a deep fat fryer. Heat the oil to about 180°C or test by droppi