This recipe is adapted from a tempura recipe by Langdon Cook posted April 29, 2012 on Fat of the Land.
Ingredients
- 4 cups of bigleaf maple flowers
- Flowers can be collected from maple trees in early spring (usually April)
- 2 cups of flour
- 2 tsp of baking powder
- 2 tbsp of corn starch
- 2 cups of ice water
- Vegetable oil
- Cinnamon
Instructions
- Rinse bigleaf maple flowers in water, removing outer sheath of bud leaves
- Sift together flour, baking powder, and corn starch in a large bowl
- Stir in ice water until the batter is smooth
- Heat 1 inch of vegetable oil in a large saucepan on medium high until oil reaches 365 degrees Fahrenheit. If the oil gets too hot, remove from heat, or add in room temperature oil.
- Dunk the flowers in batter, allowing excess to drip off. Carefully place them into the hot oil, Fry until lightly golden.
- Remove flowers to a paper towel to remove excess oil
- Serve immediately while hot with a drizzle of bigleaf maple syrup and a sprinkle of cinnamon