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Friday, October 16, 2015

Deep Fried Maple Leaves...Maple Tempura

Have you ever eaten maple tempura"? Autumn leaves can make a tasty snack with a pint of beer. Here in Wisconsin, we will deep fry just about anything and put it on a stick...

1300 ago, Minoo Mountain , bishop's praised the beauty of the maple leaves that shine in the waterfalls..

The Japanes have been eating Maple leaves for many years.

Since then, we have improved the recipe and taste to more of the American palate.

Autumnal leaves that I use I have grown from the my Japanese Maple tree.  I use only pesticide free leaves.

  • 12   smaller tender , clean and dry maple leaves
  • 1 cup milk
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp. maple syrup or flavoring
  • 1 tsp. sesame seeds (optional for  nutty flavor)
  • 1 egg
  • 1 Tablespoon  brown sugar
  • 1½ quarts oil
  1. Heat oil to 375 degrees. (Use a thermometer and watch carefully)
  2. Whisk together milk, flour, baking soda, sesame seeds, maple syrup, sugar and egg until smooth.
  3. Coat several leaves with batter.
  4. Fry a few at a time, for several seconds, until golden brown.
  5. Drain on paper towel.
  6. Dust with powdered sugar  if desired.