If you have ever tried deep fried artichokes, then you will love sow thistle tempura. Taste buds-tantalisingly tempting!
Cooking with sow thistle becomes exciting when a crispy bubbly butter is added.
For the tempura batter:
3 tablespoons self-raising flour
3 tablespoons beer
6 sow thistle tops
rapeseed oil for frying
Prepare the batter by mixing the flour and beer. Heat some rapeseed oil in a deep pan.
Dip the thistle tops in the batter and then dip in the oil, two or three each time depending on the size of the pan. Cook for one minute then turn over and cook for one more minute on the other side, take out when they look golden.
Serving suggestions: before you turn off the heat dip some capers in the hot oil (careful as they will spit because of the moisture) and fry for a couple of minutes. Serve the capers with the tempura sow thistle.