Batter for courgette flowers

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July 19, 2016 by dgarnett2013

Batter for courgette flowers/ Tempura Batter: Food for All Seasons by Oliver Rowe

courgettebatter

  • 100g plain flour
  • 50g cornflour
  • 12g baking powder
  • Ice cubes
  • Soda Water

Chill the soda water in the fridge.

Mix the flours and baking powder with a whisk – don’t sieve them. The mixture lasts forever, so you don’t need to use it all in one go.

Pour the soda water over a few ice cubes, then immediately pour it into the flour leaving the ice cubes behind, while very gently whisking.

You want it to have a coating consistency but not too runny and stodgy, a little like thick double cream. Don’t worry if it isn’t smooth – in fact this is desirable as the lumps explode in the hot oil and this gives a crisp finish.

Let the batter rest in the fridge for 10 – 20 mins, then use while still cold.

Eaten on the hottest day of July.

charlieinsun2016 hotjuly3

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