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Crispy Fried Butterfly Pea Flowers

A delightful and colorful snack made with butterfly pea flowers, offering a unique light and crunchy texture, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Appetizer, Snack
Cuisine: Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1 cup tempura flour For the perfect crispy coating. Recommended brands: Katsuobushi or local Asian market brands.
  • 1 teaspoon salt Enhances the overall flavor profile.
  • 2 teaspoons sugar Balances the flavors and adds a subtle sweetness.
  • 1 liter oil For frying, preferably peanut oil for its high smoke point.
For the Main Ingredients
  • 0.165 pounds butterfly pea flowers Fresh or dried works, fresh has a brighter flavor.

Method
 

Preparation
  1. In a mixing bowl, combine 1 cup of tempura flour, 1 teaspoon of salt, and 2 teaspoons of sugar.
  2. Gradually add cold water, mixing until smooth and lump-free, aiming for a pancake-like consistency.
Coating and Frying
  1. Gently fold in 0.165 pounds of butterfly pea flowers, ensuring every flower is coated.
  2. Heat 1 liter of oil over medium-high heat. Test the temperature with a small bit of batter; it should bubble and float.
  3. Carefully drop in the coated flowers, frying about 15-20 flowers per batch for 2-3 minutes, flipping regularly until golden brown.
  4. Transfer fried flowers to a serving dish lined with paper towels to absorb excess oil.

Notes

Best enjoyed fresh, but leftovers can be stored at room temperature for a few hours. Reheating is not recommended as the flowers may lose their crispiness.