Deep fried lime leaves and elderflowers
By: Mike Robinson From: Heaven's Kitchen At Large
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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
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Ingredients
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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