UKTV recipes
Mike Robinson
Mike Robinson from Heaven's Kitchen At Large
Mike Robinson coats leaves and flowers in a light batter and fries them until crisp and golden in this unusual and intriguing recipe
 

Deep fried lime leaves and elderflowers

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

Ingredients

 200g gram flour
100ml Milk
rosemary leaves
oil, for frying
selection lime leaves, elderflower stems etc

 

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