Tempura Chive Blossoms
These chive blooms are too beautiful to waste. If you grow chives, they are at peak right now!
A few words to describe the taste of battered chives blossoms: “Taste like my favorite Chinese dish - It’s a beautiful taste for sure!
Oh, by the way, the batter is gluten free too, thanks to Thai Feast.
Recipe
Prep time: 5 min / Cook time: 5 min
Ingredients:
Handful of fresh chive flowers
cooking oil
For batter mix:
1 cup Thai Feast brand Tempura mix
1 cup water
pinch of salt (seasoning optional)
Steps:
With clean scissors, clip off the chive flowers from a few inches down from the stem. Rinse and dry. This can be done a day in advance, and flowers can be kept in the fridge.
Heat cooking oil in a small to medium saucepan. There should be enough to cover the entire flower head.
For the batter mix, combine the tempura powder and water. Stir.
When oil is ready, grab a flower by the stem and dip the flower's head into the batter. Quickly, place batter flower in the hot oil. It will start to brown and crisp within 30 seconds. Turn the blossom over with a slotted spoon or tongs. It will be ready when the entire flower is golden crispy looking within a minute. Repeat for the rest of the flowers. Let the finished blossoms rest on a plate lined with a paper towel to absorb some of the oil. Season with a pinch of salt.