DEEP FRIED WILD GARLIC FLOWERS
10 wild garlic flower heads
[the batter allows for many more]
5 tablespoons plain flour
1 teaspoon baking powder
[rather less than more]
200 ml chilled beer
1 lemon
oil or lard [for frying]
_ cut the stalks so each flower head has a small stem left to hold the flower nicely [about 2 inches]
_ whisk the flour and baking powder with a pinch of salt
_ slowly pour in the beer [whisking continually]
[should have the consistency of a loose double cream]
_ heat oil [should be rather hot - if too cold the batter will take on too much oil and get soggy]
_ dip the flower heads in the batter
[spinn to shake off excess batter]
_ fry for 10 – 15 seconds until they are golden
_ remove and drain on a kitchen paper
_ sprinkle with salt and drizzle with lemon juice
[eat immediately]
Eat as a snack/starter or use them to pimp your salad.
FRITTIERTE BÄRLAUCHBLÜTEN
10 Bärlauchblütenköpfe
[genug Teig für deutlich mehr]
5 Esslöffel Mehl
1 Teelöffel Backpulver
[lieber weniger als mehr]
200 ml gekühltes Bier
1 Zitrone
Öl oder Butterschmalz
[zum Braten]