As a rule, I don’t much like fried food. Yes, I’d rather not taste those hand cut, duck fat fries. And please, don’t bring that hunk of heritage pork Chicharrón near me.
But every good rule must have an exception, and for me that’s frittered flowers. Crisp, salty, delicate, frittered flowers. They’re light, they’re beautiful, and they don’t leave you feeling like you have consumed a leaking oil tanker.
You can fritter most edible flowers. I’ve had the most success with wide, lacy, elderflowers. Also, dandelion blossoms, and the majestic orange blossom of the day lily. And, of course chive blossoms. Chive blossoms are probably my favorite flower to fritter because they taste like exquisite onion rings. Yes, exquisite and onion rings aren’t two words that typically would go together, and I suppose that’s the magic of a flower fritter. A chive blossom fritter is light but at the same time packs the powerful and deliciously satisfying taste of deep fried onion.
Furthermore, it only takes a few minutes to whip together a batch of these beauties. Here’s how you do it.
Chive Blossom Fritters with Herbed Yogurt
12-20 chive blossoms, in full glory
1-2 egg whites, beaten
1/4-1/2 cup rice flour
1/4-1/2 cups kombucha or sparkling water
A pinch of salt
Fill a small pot on the stove with several inches of high heat cooking oil. Good options are grapeseed, canola, or safflower oil. Gently heat until 350 degrees. If the temperature exceeds this, your fritters will cook faster than you would probably like. A candy thermometer is about 3 dollars at most grocery stores. Pick one up. You’ll find it quite useful. Separate egg yolks from egg whites. Reserve egg yolks for making a lovely homemade mayonnaise or custard or something. Beat the egg whites with a whisk until they form soft peaks. This will take a minute or two. Gently fold in flour and pinch of salt. Add kombucha until you have thin batter. Gently dip a chive blossom into the batter until it is covered completely and gently drop into the heated oil. It will only need to cook for about 30 seconds or until golden brown. Scoop from the oil with a slotted spoon and sprinkle with salt. Enjoy immediately with herbed yogurt.
1/2 cup greek yogurt
A bit of lemon zest
A bit of lemon juice
A bit of salt
A finely chopped teaspoon of chive
Mix all ingredients in a small bowl or in a blender.