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Crispy Fried Butterfly Pea Flowers

A delightful treat combining a unique flavor and vibrant color, these crispy fried butterfly pea flowers make for an impressive snack or appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Southeast Asian, Thai
Calories: 80
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup tempura flour Look for high-quality flour specifically labeled for tempura to achieve the best crispy texture.
  • 1 teaspoon salt Sea salt is preferred for its texture and flavor.
  • 2 teaspoons sugar Using granulated sugar will help balance out the flavors beautifully.
Butterfly Pea Flowers
  • 0.165 pounds butterfly pea flowers If possible, opt for fresh flowers, but dried ones can work too. Just soak them in water for a bit before using.
Frying Oil
  • 1 litre oil Choose a neutral oil with a high smoke point, like sunflower or canola oil, for frying.

Method
 

Preparation
  1. Combine tempura flour, salt, and sugar in a mixing bowl. Mix well to evenly distribute.
  2. Gradually add cold water to the bowl, mixing until you achieve a smooth, thick consistency.
  3. Gently add the butterfly pea flowers to the batter, ensuring each flower is coated completely.
  4. Heat oil in a deep pan over medium-high heat until bubbles form around a wooden spoon dipped in the oil.
Frying
  1. Drop the coated flowers into the bubbling oil, frying about 15-20 flowers per batch for 2-3 minutes.
  2. Carefully flip the flowers with a slotted spoon to avoid burning.
  3. Once golden brown, transfer the fried flowers to a paper towel-lined dish to absorb excess oil.
Serving
  1. Serve immediately with a zesty Thai sweet chili sauce.

Notes

Avoid overcrowding the pan for even frying; store leftovers in an airtight container for up to 2 days. To re-crisp, use an air fryer.