• 10-12 False Solomon Seal Flowers
• 1 Cup SIFTED All-Purpose Flour
• 2 TBSP Rice flour
• 1 TBSP Baking Powder
• 1 TBSP Corn Starch
• 1.5 TBSP Sugar
• 1 TSP Sea Salt
• 1 Cup of ice cold water
• Coconut Oil or Lard (enough to have 1.5-2inches in the frying pan)
• Icing Sugar to dust, honey to glaze, or cinnamon sugar to coat…(optional)
Note: Prepare the batter only when you are ready to fry.
Another note: False Solomon Seal flowers should be pure white, or white with a yellowish top. As the flowers mature, they will lose that yellowish top and trade it in for a red tinge at the stem. At this point, I find the False Solomon Seal flowers less fragrant and more fibrous. Young, tender blooms are best!
-Place the dry ingredients: flours, cornstarch, baking powder, sugar and salt in a mixing bowl. Stir to mix everything.
-In a cast iron frying pan, preheat the oil to 350 F.
-Pour in the ice cold water into the flour mixture and mix. Do not over stir. It’s okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil.
-When the oil is ready, take each False Solomon Seal Flower and completely coat the flower thoroughly.
-Gently tap off excess batter; you can do this by tapping it against the inner wall of the bowl.
-Place all the coated flowers onto a plate, as the coated flowers must go into the deep frying oil at the same time.
-Working in batches, place each flower into the hot oil as quickly as possible.
-Fry for 1 minute, then turn over, and fry for another minute. You may want to fry one flower first to test out. If your flower fritter comes out too dark, your oil is too hot.
-Once your flower fritters are a golden brown, take out you flower fritters and place on a cooling rack, with a piece of paper towel underneath to catch dripping oil. This method will help your fritters from becoming soggy.
-Once slightly cool, dust with icing sugar, glaze with honey or sprinkle cinnamon sugar if desired!
False Solomon Seal