- About 18 elderflower heads Sunflower oil for deep-frying
- 1 large free-range egg
- 250ml sparkling water
- 125g cornflour
- 125g fine rice flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 tsp caster sugar, plus about 3 tbsp for dusting
For the dipping sauce:
- 150ml elderflower cordial
- 1 tbsp arrowroot powder
- Remove most of the elderflower stalks and shake all the heads to remove any insects.
- To make the dipping sauce, mix the cordial with 150ml cold water in a small saucepan. Mix the arrowroot with 1 tbsp of the elderflower cordial mixture in a bowl to a smooth paste. Return to the pan and heat gently for 5 minutes until it's just simmering, is clear and has thickened to a coating consistency. Put to one side to cool.
- To make the tempura, pour the oil into a large pan and heat to 190°C or until a cube of bread browns in 20 seconds. Mix the egg and the fizzy water in a large bowl. Sift all the dry ingredients with a pinch of salt, add to the liquid all in one go and stir to mix (it doesn’t matter if it's lumpy).
- Dip the flowers into the batter and fry one at a time until crisp but not brown. Drain on the lined tray and dust with the extra sugar. Serve at once with the dipping sauce.
- For best results, make sure you use the batter as soon as you've made it.