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Daylily Fritters
Daylily Fritters is a modern British recipe for a classic snack or starter of daylily flower buds coated in a flour batter and fried in grapeseed oil. The full recipe is presented here and I hope you enjoy this classic British version of: Daylily Fritters.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
8
Rating: 
Tags : Vegetarian RecipesBritish Recipes
Daylilies are some of my favourite edible flowers. Having a large stand of these flowers in the garden I've been able to experiment quite a bit with their cooking. This is a simple recipe, however, an adaptation of squash blossom fritters.
Ingredients:
120g unbleached white flour
1 tbsp baking powder
½ tsp sea salt
250ml (1 cup) ice cold cider
500-750ml grapeseed oil for frying
600g of fresh daylily flower buds
Method:
Soft together the flour, baking powder and salt into a medium-sized bowl. Add the ice cold cider and gently whisk until just smooth (do not over-work the cider). A few lumps in the bater really won't matter. You do not want to over-work as too much gluten will make the batter tough.
In a wok, deep frying pan or saucepan heat the grapeseed oil over medium heat. The oil should be about 3cm deep and should reach a temperature of 175–190°C. The oil is ready when you drop a little of the batter in it begins to sizzle and bubble right away. It's important to make sure the oil is hot enough because hot oil prevents your batter from absorbing too much fat as it fries.
Once your oil has reached temperature, grab your daylily buds by the stem and dip each one into the batter. It's ok for the green stem to stick out of the batter, it will fry up and be delicious to eat as well. I find working in small batches is best, no more than 5 fritters in the oil at a time to properly monitor them (and to ensure the oil does not cool too much).
Carefully drop each battered daylily bud into the oil to avoid splashing, and allow it to fry for about 1 minute or until crisp and golden, then flip it on the other side using tongs and fry it for about another minute. Remove the fritter from the oil and place on as kitchen paper lined plate to absorb any excess oil. Now cook the next batch.
Eat warm, with a sprinkle of good salt or accompany with your favourite dipping sauce.
