Deep-fried tempura dandelion flowers



• 2 handfuls of dandelion owers
• 3 eggs
• 200 g tempura our
• 500 ml ice-cold water
• 1 tbsp honey
• 1⁄2 tbsp mustard
• 1 tbsp lemon juice
• 2 tbsp oil
• salt and pepper
• oil for frying


Wash the dandelion owers well in cold water and dry them. Make a thick mixture from the tempura our, egg yolks, ice-cold water and a pinch of salt. Combine thoroughly. Dip the dandelion owers in the mixture and then fry them immediately in extremely hot oil. They are ready as soon as they turn a golden yellow colour. Leave them to drain on a piece of kitchen paper. Mix the honey with the mustard, lemon juice and olive oil. Season with salt and pepper. Serve the owers with a sauce made from the remaining ingredients.

Read more in Daphne’s Diary 03-3019.

Lots of love and have a nice day, see you soon! Daphne