Dear readers,Please allow me to apologise again for my absence from this website! Life has been really busy (as always) and I am just about to go on holiday.
One Saturday morning as I sipped my cup of coffee in the garden, I noticed that all of the chive flowers had blossomed. They looked so pretty that I decided to take a few snaps.
I then remembered reading Shu Han's post last summer on Chive Flower Tempura. This is a beautiful recipe that's, fortunately, quite simple too. It was a few weeks later that I finally got around to making the tempura - I was lucky that there were still some chive flowers left!
Fried Chive Flowers
A handful of chive flowers
½ cup plain flour
½ cup beer
A pinch of salt
Frying oil/fat (quantity depends on what application is used for the frying)
Wash and dry the chive flowers. Heat the oil to 190°C. When the oil is to temperature, add the beer to the flour and mix. Dip the chive flowers into the batter and fry for about 20 seconds or until they are golden brown. Place onto a plate with some kitchen towel to soak up the excess oil. Lightly sprinkle with salt before serving with any sauce that one desires!
Notes:
Shu Han recommends using a solid fat such as lard or coconut or palm oil, but I had none of these at hand so I just settled for plain sunflower oil.
Frying these in a deep fat fryer would be the safest way since the temperature can be controlled. I fried these using hot oil in a pan and the temperature was very difficult to control. I would recommend heating the oil to 190°C, then turning the heat off and removing the pan from the heat once you begin to fry, to prevent the temperature from soaring.
What gorgeous pictures
ReplyDeletenow this is a creative recipe have never tried chive blossoms
ReplyDeleteThese are inspired! I steep mine in white (soon to be pink) vinegar.
ReplyDeleteWell I've fried a few things in my time, but never a chive flower. Lovely idea.
ReplyDeleteI've never has this but now I really want to try. Love the pictures.
ReplyDeleteI have a pot full of chive flowers - they really are so pretty. Now here's an idea, I think you could actually sell these as chive lollipops! Lovely images.
ReplyDeleteI love the pictures and love the chives flowera never I see before!
ReplyDeleteI didn't know you could eat chive flowers. They look great.
ReplyDeleteOh, that is such an original recipe! Those flowers must taste succulent.
ReplyDeleteCheers,
Rosa
I'm so intrigued by this awesome recipe. A must try.
ReplyDeleteWow, I never even knew chives had blossoms...and they're pretty, and can be eaten!?! Leave it to you:) Tempura is so yummy! Enjoy your holiday, Hazel!
ReplyDeleteGosh that's a fabulous photo you have of the bee on the chive flower. Chives are so pretty. I used the petals to decorate salads, but have never done anything as adventurous as this. Chive lollipops - would be great for a picnic or BBQ.
ReplyDeleteHazel! I can't believe I missed this post earlier! They look gorgeous- did you enjoy it? I loved them when I did them last year havent' got round to doing it this year but I'm hoping to tempura more stuff now:) xxx
ReplyDeleteI never knew you could eat chive flowers - what a pretty dish!
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