8oz Cow parsnip blossomsor as needed, leaves removed
1cupflour
1 largeegg
¾ cupsoda water
½ teaspoonsalt
1tablespoonpaprikafor color, optional
⅛ teaspoonblack pepper
Instructions
Inspect the cow parsnip blossoms for any debris or foreign particles, then wash if needed and dry.
Combine the dry ingredients, then mix the wet until just combined.
Heat a deep fryer to 375 degrees.
Dip the blossoms in the batter until well coated, then drop one at a time into the hot oil. Cook the blossoms until golden brown then drain, sprinkle lightly with salt and serve hot with a slice of lemon or some aioli.
Notes
I don't usually like to make any cliche wild food fritters, since deep frying things is heavy handed and can be a cop-out, but these don't care. Just give in and fry them. They're great served with slices of lemon, or my favorite: a lemony, garlic aioli. As strong as the flavor of cow parsnip is, overcooking them will destroy their perfume, just a tip.