Wild Carrot Flower Tempura
(Daucus carota)
Feathery, aromatic, and a pollinator’s paradise—Wild Carrot foliage has a carrot-like scent and flavour, while the flower heads are striking on the plate.
Ingredients:
- Wild Carrot flower heads
- Tempura batter (flour + sparkling water)
- Oil for frying
- Pinch of salt
Method:
- Dip flower heads in batter.
- Fry in hot oil until golden and crispy.
- Drain and sprinkle with salt.
Serving Tip: Serve with aioli or lemony yogurt dip. Insta-worthy, forage-approved.
