{"id":718,"date":"2026-06-08T14:33:39","date_gmt":"2026-06-08T21:33:39","guid":{"rendered":"https:\/\/extension.wsu.edu\/maplesyrup\/?p=718"},"modified":"2026-06-08T15:27:34","modified_gmt":"2026-06-08T22:27:34","slug":"bigleaf-maple-flower-fritters","status":"publish","type":"post","link":"https:\/\/extension.wsu.edu\/maplesyrup\/2026\/06\/08\/bigleaf-maple-flower-fritters\/","title":{"rendered":"Bigleaf Maple Flower Fritters"},"content":{"rendered":"\n

This recipe is adapted from a tempura recipe by Langdon Cook posted April 29, 2012 on <\/em><\/strong>Fat of the Land<\/em><\/strong><\/a>.<\/em><\/strong><\/p>\n\n\n\n

\"Bigleaf
Photo: Patrick Shults, WSU Extension.<\/figcaption><\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 4 cups of bigleaf maple flowers\n
      \n
    • Flowers can be collected from maple trees in early spring (usually April)<\/li>\n<\/ul>\n<\/li>\n\n\n\n
    • 2 cups of flour<\/li>\n\n\n\n
    • 2 tsp of baking powder<\/li>\n\n\n\n
    • 2 tbsp of corn starch<\/li>\n\n\n\n
    • 2 cups of ice water<\/li>\n\n\n\n
    • Vegetable oil<\/li>\n\n\n\n
    • Cinnamon<\/li>\n<\/ul>\n\n\n\n

      Instructions<\/h2>\n\n\n\n
        \n
      1. Rinse bigleaf maple flowers in water, removing outer sheath of bud leaves<\/li>\n\n\n\n
      2. Sift together flour, baking powder, and corn starch in a large bowl<\/li>\n\n\n\n
      3. Stir in ice water until the batter is smooth<\/li>\n\n\n\n
      4. 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.<\/li>\n\n\n\n
      5. Dunk the flowers in batter, allowing excess to drip off. Carefully place them into the hot oil, Fry until lightly golden.<\/li>\n\n\n\n
      6. Remove flowers to a paper towel to remove excess oil<\/li>\n\n\n\n
      7. Serve immediately while hot with a drizzle of bigleaf maple syrup and a sprinkle of cinnamon<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

        This recipe is adapted from a tempura recipe by Langdon Cook posted April 29, 2012 on Fat of the Land. Ingredients Instructions<\/p>\n","protected":false},"author":68,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_wsuwp_accessibility_report":null,"_external_link":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/posts\/718"}],"collection":[{"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/users\/68"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/comments?post=718"}],"version-history":[{"count":4,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/posts\/718\/revisions"}],"predecessor-version":[{"id":765,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/posts\/718\/revisions\/765"}],"wp:attachment":[{"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/media?parent=718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/categories?post=718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/tags?post=718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}