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
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
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.
Prep:
10 min, plus 10 mins standing
Cook: 1 min
Cook: 1 min
Ingredients
200g gram flour100ml Milk
rosemary leaves
oil, for frying
selection lime leaves, elderflower stems etc
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