A Recipes4us Production
Hints and tips
- Allow 3 - 5 flowers per portion
- Always remove the centre parts and stems from the flowers as these are bitter
- Use whatever fresh herbs you have to hand
- Don't over-fill the flowers with stuffing - 1-2 teaspoons is generally
sufficient
- Keep the batter quite thin - about the same consistency as pouring cream
- Using carbonated water to make the batter helps keep it light
- Shallow fry in oil and heat the oil until very hot before adding the flowers
- Fry until golden brown on all sides
- Drain on kitchen paper before serving hot
