Three-cornered Leek Flowers in Tempura Batter is a modern British recipe for classic snack of Three-cornered Leek Flowers that are dipped in tempura batter before being deep fried. The full recipe is presented here and I hope you enjoy this classic British version of: Three-cornered Leek Flowers in Tempura Batter.
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Like the bulb, stems and leaves, the flowers of wild three-cornered leeks are edible and make and excellent garlic-flavoured snack. The stems can be stringy, so you should but the flower stem 5mm below the first flower to make the fritters.
Ingredients:
For the Batter:
1 egg, beaten
250ml COLD, sparkling, water
2 tbsp dry white wine
180g plain flour
Either add your oil to a wok so that you have a depth of about 5cm or use a deep fat fryer. Heat the wok (or fryer) to 180&x00B0;C and make your tempura batter. It is critical to making the batter that the water you're using is very cold (about 1�B0;C is best as this keeps the batter from becoming sticky. Mix the egg with the water and dry white wine. Add the flour and whisk quickly just to mix in.
Take the first of your three-cornered leek flower sprays and and coat in the batter (easiest done if you lift them by the stalk stub) then drop in the hot oil. Fry for a few minutes, or until the batter is golden and the leaves are piping hot. As each batch is ready turn into a communal serving bowl. Sprinkle salt and a little mirin or vinegar then serve.
