Ingredients:
20 hosta flowers
60g (1/2 cup) Chickpea flour (besan)
2 tbsp Rice flour
sea salt, to taste
1/4 tsp chilli powder (optional)
1/4 tsp Nigella seeds
generous pinch of bicarbonate of soda
Oil for deep frying
Method:
Begin by washing the flowers to remove any soil or insects. Hold the flowers at the base and wash them under running water. Shake the excess water and keep aside on a plate arranged side by side.
In a wok or deep pan heat enough oil for deep frying.
Whilst the oil is heating up, prepare the batter. Combine all the ingredients (except the baking soda) in a bowl and whisk to combine. Add 80ml (1/3 cup) of water and whisk until smooth. This should be thick enough to coat the back of a spoon.
Season with salt to taste then as soon as the oil is hot whisk in the bicarbonate of soda. Take your first flower, dip in the batter to coat thickly then immediately drop in the hot oil. Continue until all the flowers are coated in batter and dropped in the oil (if your pan is small you may need to do this in batches). Don't over-crowd the pan.
Fry on medium heat for about 2 minutes then flip over and continue cooking until both sides are golden and crispy. Remove from the oil with a spider or slotted spoon, drain on kitchen paper and serve.
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