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Tempura Reedmace Flower Heads
Tempura Reedmace Flower Heads is a modern British recipe for a classic starter of parboiled green reedmace flower heads served deep fried in tempura batter. The full recipe is presented here and I hope you enjoy this classic British version of: Tempura Reedmace Flower Heads.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
4
Rating: 
Tags : Wild FoodVegetarian RecipesBritish Recipes
The green (ie not yet opened) flower heads of reedmace are very tasty and make an excellent starter served as tempura.
Ingredients:
12–15 unripe (green) reedmace flower heads
For the Tempura Batter:
120g (1 cup) flour
1 large egg
180ml (¾ cup) soda water
½ teaspoon salt
1 tbsp paprika for colour (optional)
⅛ tsp freshly-ground black pepper
plate covered in flour, for dusting
Method:
Pre-heat oil in a deep fryer, wok or deep saucepan to 180°C.
Strip off any leaves covering the reedmace flower heads then wash them. Bring a pan of lightly-salted water to a boil. Drop in the reedmace flowers and parboil for 5 minutes to tenderize. Drain and refresh in cold water then set aside to drain. Once the reedmace flowers are dry prepare the tempura batter.
For the tempura batter combine all the dry ingredients in a bowl then beat in the egg and soda water until just combined.
Dip the reedmace flower buds in the flour on the plate, shake off any excess then dip 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, aïoli or sweet chilli sauce on the side.
