Deep fried lime leaves and elderflowers

By: Mike Robinson From: Heaven's Kitchen At Large

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This recipe is classed as easy

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Prep time:
10 mins, plus 10 mins standing
Cook time:
1 min
Serves:
6

Mike Robinson coats leaves and flowers in a light batter and fries them until crisp and golden in this unusual and intriguing recipe

Ingredients

  • 200g gram flour
  • 100ml Milk
  • leaves Rosemary
  • oil, for frying
  • selection Thai lime leaves, elderflower stems etc
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Method

1. Mix together the gram flour and milk to make a loose, thin batter. Add a few rosemary leaves and leave to stand for 10 minutes.

2. Heat the oil in a deep frying pan.

3. Hold the leaf/flower by the stem (for thin leaves such as lime leaves place 2 or 3 together) and dunk them into the hot fat. Leave for a few seconds (for some leaves you may need to turn them) until golden. Remove from the pan and drain on kitchen paper.

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