Try chive flowers along with snipped chives over mashed potatoes, scalloped potatoes, snipped into salad, and soup.
One bunch of chive flowers (about 16 flowers)
1/2 cup flour
1/2 cup ice cold club soda or seltzer or soda water
a pinch of baking powder
Salt & pepper
Vegetable oil for shallow frying
Store brought tempura dipping sauce
3 cups salad leaves of your choice (don’t use strong tasting ones like arugula)
Cut the chive flowers from the stems. Chop up the stems and reserve. Make the tempura batter by gently mixing together flour, soda water, baking powder, salt and pepper. Dip a chive flower into the batter and shallow fry till crisp and golden on all sides.
Repeat with all chive flowers, a few at a time. Drain the tempura on paper towels. Arrange tempura over salad leaves. Garnish with chopped chive stems. Serve with your favorite tempura dipping sauce.
Serves about 2
From:Veggie BellyShare to Print