Pumpkin Flower Tempura

Ingredients: Pumpkin flowers.

Ingredients: low-gluten flour and eggs.

Add 500ml of drinking water to the rice bowl; 2. Separate the egg yolks and egg whites; 3. First, mix the egg whites with the drinking water and stir evenly; 4. Set the egg yolks aside.

Egg whites are easier to mix evenly in water, so first add the egg whites to the water and stir to make an egg white mixture.

After the egg whites are evenly mixed, add the egg yolks and continue to stir until the egg mixture reaches a whipped state.

Take an appropriate amount of beaten eggs and pour them into a bowl, leaving some eggs aside for later use; prepare the batter: use an appropriate amount of low-gluten flour and beaten eggs, with a ratio of 1:1 between the low-gluten flour and the eggs.

First pour the egg mixture into the bowl, then add the low-gluten flour in batches, stirring until smooth and free of lumps.

1. The batter made with low-gluten flour and egg has a high concentration, which is not conducive to showcasing the natural color and shape of the pumpkin flowers. Therefore, it is necessary to continue adding an appropriate amount of egg to adjust it to a thin batter, as shown in the picture.

Remove the stem, receptacle, and pistil from the pumpkin flower.

Clean the pumpkin flowers thoroughly.

Coat the pumpkin flowers lightly with low-gluten flour, then shake off the excess flour.

Lightly coat the pumpkin flowers in flour and then dip them in batter; before frying them in the pan, drain off the excess batter.

Heat a wide pan with plenty of oil, and constantly flip the food while frying, making sure not to burn it.

Finished product image.