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Common Hogweed Flower Bud Tempura
Common Hogweed Flower Bud Tempura is a traditional British recipe for a traditional fritter of common hogweed flower buds cooked in batter lightened with soda water. The full recipe is presented here and I hope you enjoy this classic British version of: Common Hogweed Flower Bud Tempura.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Wild FoodVegetarian RecipesBritish Recipes
Also known as 'cow parsnip', common hogweed is a frequent roasdide sight. The young shoots and the flower buds are both edible. Of these, the flower buds are probably the tastiest component. Note that you can also prepare this dish with the flower buds of the related alexanders.
Ingredients:
225g (8 oz) common hogweed flower buds, leaves removed
120g (1 cup) flour
1 large egg
180ml (¾ cup) soda water
½ teaspoon salt
1 tbsp paprika for color, optional
⅛ tsp freshly-ground black pepper
Method:
Wash the common hogweed flower buds then set aside to drain.
Combine all the dry ingredients in a bowl then beat in the egg and soda water until just combined.
In the meantime, heat a deef fryer to 180°C.
Dip the hogweed flower buds in the batter until well coated then drop, one at a time, into the hot oil
Cook for about 5 minutes, until golden brown then drain on kitchen paper. Sprinkle with fine sea salt and serve hot with a slice of lemon or aïoli on the side.
