Spring is commonly the season when flowers begin to blossom again. Did you know some are really tasty? 🙂
- frying oil ½ litre
- frying pan
For the batter:
- 1 egg
- flour 150 g
- beer 100 ml
- milk 100 ml
- salt 1 pinch
- baking soda 1 coffee-spoon
Flowers to batter: we prefer (but not limited to)
- roses (the scented ones are tastier, use just the petals)
- wisteria and acacia (pick the flowers only)
- sage and basil (large leaves)
Preparation is very simple. Warm up the frying oil on the pan to frying temperature (depending on the oil, ca. 160°C).
Meanwhile, prepare the batter: mix all ingredients in a deep bowl and gently stir until smooth to prevent the beer to make foam. Then, batter the flowers/leaves one by one (or in small bunches). When the frying oil has reached the proper temperature, put the battered flowers on the pan. Let fry on one side until golden (ca. 1-2min) and then turn them.
Once golden on both sides, remove with a kitchen skimmer, let them rest on a kitchen paper and salt them at will.
SUGGESTION: the battered sage goes very well with a slice of Parma ham, try it out 🙂