🍽️ Crispy Fried Edible Flowers

Name: Crispy Fried Edible Flowers
Total time: 30 min
Yield: 4 servings
Ingredients: 1 handful lion's mane flowers; 1 handful edible orchid flowers; 1 handful violet flowers; 1 handful borage; 1 handful zucchini flowers; 120 g cornstarch (or rice flour); 2 tsp baking powder; 2 egg whites; 200 ml frying oil; 100 ml teriyaki sauce; 2 tbsp sesame seeds

258 kcal · 30 min · 4 servings

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Ingredients

1 handful lion's mane flowers
1 handful edible orchid flowers
1 handful violet flowers
1 handful borage
1 handful zucchini flowers
120 g cornstarch (or rice flour)
2 tsp baking powder
2 egg whites
200 ml frying oil
100 ml teriyaki sauce
2 tbsp sesame seeds

Instructions

1. Gently wash the flowers and shake them thoroughly to remove excess water.
2. Mix cornstarch or rice flour with baking powder and 120 to 160 milliliters of cold water until smooth. Beat the egg whites until stiff and gently fold them into the batter.
3. Heat the oil to 180 degrees Celsius (you will know it is ready when bubbles form around a dipped wooden stick). Dip the flowers in the batter and fry them in batches until crispy. Remove them and let them drain on kitchen paper.
4. Mix teriyaki sauce with a little sesame seed for the dipping sauce and fill small bowls. Plate the tempura and serve with the sauce.

Nutrition per serving

kcal: 258
Protein: 5 g · Fett/Fat: 13 g · Carbs: 31 g