such as squash blossoms, dill flowers, fennel flowers, and elderberry
and acacia blossoms
spice mix (Roger uses his own 16-spice blend, but a mixture of
allspice, cinnamon, and crushed fennel seeds to equal 1/2 teaspoon
can be substituted)
oil for deep-frying chutney for dipping (optional)
Prepare flowers (see
Combine egg yolk and
Mix the spices into
the flour and cut the flour mixture into the liquid so that it
is still floury and lumpy (a smooth batter is too heavy for a
Pour peanut oil into
a skillet to a depth of about 1 inch and heat over moderately
high heat until it is hot (375°F).
Quickly dip the flower
into the tempura batter and place it in the hot oil, turning once
when golden brown on the bottom to cook the other side.
Remove with a slotted
spoon and drain on paper towels on a baking sheet.
These can be held for
a short time in a 300°F oven but are best served immediately.