Crispy Kale and Squash Blossom Tempura for Pot Luck Gatherings

Pot Luck Kale and Squash Blossom Tempura

In the heart of the kitchen, where the essence of global flavors mingles, we bring you a Pot Luck inspired light bite bursting with vibrant colors and crisp textures. Our Kale and Squash Blossom Tempura promises a delightful bite, taking you on a culinary journey with a playful twist. It’s a light and crispy snack, free from preservatives, FODMAP, nickel, and allergies to milk, peanuts, or corn, ensuring a guilt-free indulgence. With a handful of simple ingredients, you can create a stunning, easy-to-prepare dish, perfect for a light starter or a delightful snack.

Serves: 1, Difficulty: Easy

Preparation Time: 10 minutes, Cooking Time: 10 minutes

Ingredients

• 100 grams of kale
• 50 grams of squash blossoms
• 100 grams of rice flour
• 150 ml of sparkling water
• 1 gram of salt
• 1 liter of sunflower oil

Method

• Begin by heating the sunflower oil in a deep pan to 180°C for deep frying.
• Carefully wash the kale and squash blossoms. Pat them dry with a paper towel.
• In a bowl, combine the rice flour and salt. Gradually whisk in the sparkling water to create a light, smooth batter.
• Dip the kale and squash blossoms into the batter, ensuring they are well-coated.
• Once the oil is hot, gently drop the battered kale and squash blossoms into the oil.
• Fry until they are crispy and golden brown, about 3-4 minutes.
• Remove them from the oil and place on a paper towel to absorb any excess oil.
• Sprinkle with a pinch of salt and serve immediately for a delightful, crispy starter.

Tips

• Ensure the oil is hot enough to create a crispy texture but not so hot to burn the batter.
• Serve the tempura with a simple dipping sauce of tamari and a hint of fresh ginger for an extra layer of flavor.

Nutritional Information