Elderflower Tempura - The Taste of Summer in Wiltshire

Elderflower is in bloom now and is freely available to pick in the countryside it can be used to make a refreshing drink - however I prefer to use the flowers for something a little more unusual!

On a sunny day pick the elderflower heads leaving a stem of at least 8cms  - making sure that you choose to pick them in a secluded location away any traffic or pollution.

Shake the heads to release the pollen then dip them holding the stem in a Tempura batter made of beaten sparkling water,flour,and egg yolk.

Heat a pan of sunflower oil until sizzling then holding on to the stem fry them in the oil for one minute.

Take them out and drain onto kitchen paper - serve immediately - delicious!

The taste is unbelievable.

I serve mine with local asparagus and fresh garden peas as a vegetarian main course.