Home > Recipes > Elderflower recipes > Elderflower tempura with elderflower dipping sauce

Elderflower tempura with elderflower dipping sauce

This unusual elderflower dessert recipe is a sweet twist on the classic Japanese dish. A lovely way to end a dinner party.

Or, if you got carried away with your elderflower picking, give our elderflower cordial recipe a whirl.

This unusual elderflower dessert recipe is a sweet twist on the classic Japanese dish. A lovely way to end a dinner party.

Or, if you got carried away with your elderflower picking, give our elderflower cordial recipe a whirl.

Ingredients

For the dipping sauce:

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Remove most of the elderflower stalks and shake all the heads to remove any insects.
To make the dipping sauce, mix the cordial with 150ml cold water in a small saucepan. Mix the arrowroot with 1 tbsp of the elderflower cordial mixture in a bowl to a smooth paste. Return to the pan and heat gently for 5 minutes until it’s just simmering, is clear and has thickened to a coating consistency. Put to one side to cool.
To make the tempura, pour the oil into a large pan and heat to 190°C or until a cube of bread browns in 20 seconds. Mix the egg and the fizzy water in a large bowl. Sift all the dry ingredients with a pinch of salt, add to the liquid all in one go and stir to mix (it doesn’t matter if it’s lumpy).

Dip the flowers into the batter and fry one at a time until crisp but not brown. Drain on the lined tray and dust with the extra sugar. Serve at once with the dipping sauce.

Nutrition: per serving

Fancy getting a copy in print?

Subscribe to our magazine

Rate

Reviews

Read what others say...

Eileen O'Sullivan says:

17th Jun 2015 at 1:01 pm

I love this recipe because it is simple yet unusual and uses elderflower which can be easily foraged!

Log in to Reply