Deep Fried Lime Leaves and Elderflowers

Mike Robinson coats leaves and flowers in a light batter and fries them until crisp and golden in this unusual and intriguing recipe
By Mike Robinson
Deep Fried Lime Leaves and Elderflowers
  • Rating:
  • Serves: 6
  • Cook Time: 1 minutes
  • Prep Time: 10 minutes plus 10 mins standing
  • Effort: easy


  • 200 g gram flour
  • 100 ml milk
  • leaves rosemary
  • oil, for frying
  • selection lime leaves, elderflower stems etc


1. Mix together the gram flour and milk to make a loose, thin batter. Add a few rosemary leaves and leave to stand for 10 minutes.

2. Heat the oil in a deep frying pan.

3. Hold the leaf/flower by the stem (for thin leaves such as lime leaves place 2 or 3 together) and dunk them into the hot fat. Leave for a few seconds (for some leaves you may need to turn them) until golden. Remove from the pan and drain on kitchen paper.

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