Fried Edible Flowers

Ingredients

• 1 handful lion’s mane mushrooms
• 1 handful edible orchid blossoms
• 1 handful violet blossoms
• 1 handful borage flowers
• 1 handful zucchini blossoms
• 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. 1.

   Gently wash the flowers and shake off excess water.

2. 2.

   Whisk together cornstarch or rice flour with baking powder and 120–160 ml cold water until smooth. Beat the egg whites to stiff peaks and fold them into the batter.

3. 3.

   Heat oil to 180°C (enough that a wooden spoon handle will bubble when dipped). Dip flowers in the batter and fry in batches until crisp. Remove and drain on paper towels.

4. 4.

   For serving, mix teriyaki sauce with a bit of sesame seeds and pour into small bowls. Arrange the fried tempura flowers on plates beside the sauce.