This recipe is adapted from a tempura recipe by Langdon Cook posted April 29, 2012 on Fat of the Land.
Yield: 4 cups
Time Prep: 10 mins Cook: 20 mins
4 cups of bigleaf maple flowers
2 cups of flour
2 tsp of baking powder
2 tbsp of corn starch
2 cups of ice water
Bigleaf maple syrup
Tentsuyu dip, soy sauce, or sweet and sour sauce
1. Rinse bigleaf maple flowers in water, removing outer sheath of bud leaves
2. Sift together flour, baking powder, and corn starch in a large bowl
3. Stir in ice water until the batter is smooth
4. Heat 1 inch of vegetable oil in a large saucepan on medium high until oil reaches 365 degrees Fahrenheit. If the oil gets too hot, remove from heat, or add in room temperature oil.
5. Dunk the flowers in batter, allowing excess to drip off. Carefully place them into the hot oil, Fry until lightly golden.
6. Remove flowers to a paper towel to remove excess oil
7. Serve immediately while hot
Dressing for Fritters
Serve hot with a drizzle of bigleaf maple syrup and a dusting of powdered sugar.
Dressing for Tempura
Serve hot with a Tentsuyu dip, soy sauce, or sweet and sour sauce.
Try reheating using an air-fryer for extra crispiness.