This has been a big hit in our family. The helping below looks sparser than I would have liked. Stealthy fingers got to the plate before I managed to take a photo ...
- 1 cup standard grade flour
- 1 cup water
- 1 egg
- Salt to taste (anything from a pinch to a teaspoonful)
- Cooking oil (I like olive oil, but whatever you normally use)
- A handful, a bowlful, or a basketful of onion weed flowers - as much as you feel like
To prepare the onion weed flowers
Unless you are really worried, don't bother to wash them.
Cut the flowers off their stalks 1 - 2 centimetres below where the flowers join the stalk. This holds the clusters together, and gives you enough stalk to grip when you dip them in the batter.
To make the batter
Chill the water till it's icy cold. You can put it in the freezer for a bit, or add ice cubes to bring the temperature down more quickly. It has to be really, really cold.
Whisk the egg in a bowl.
Add the icy water and whisk some more.
Add the flour and salt, and mix gently and briefly with a spoon. You want to just barely mix it in - and don't worry too much about lumps.
Use the batter immediately.
Put about half a centimetre of oil in a frying pan, and heat to medium high.
Once the oil is very hot, dip each flower into batter then drop it into the oil.
When a battered flower is lightly browned on one side, turn it. They won't take very long.
Remove each battered flower as soon as it's lightly brown on both sides, and place on a paper-towel-lined plate.
Eat unadorned or with a dipping sauce. Soy sauce, or something based on it is nice.
If the tempura comes out at all soggy, try hotter oil or even colder batter, or both.
A bit about onion weed
Local wild plants gallery