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Tempura Batter with Sweet Cicely Leaves

A versatile batter that can be used with fish, meat or vegetables. Or why not dip a sweet cicely leaf or 2 into the batter and try its sweet taste. Makes the perfect finger food.
Prep Time10 mins
Keyword: Sweet Cicely, Sweet Cicely Tempura
Servings: 8 people
Author: Foragers Folly


  • 125 g plain flour sifted
  • 40 g finely chopped sweet cicely leaves
  • large egg
  • 5 oz water ice cold
  • Ice cubes for chilling the water


  • Sift flour once or twice to remove any lumps and add in the sweet cicely leaves. Set aside.
  • In a separate bowl, gently beat 1 egg until the yolk and egg whites are just barely mixed.
  • Prepare ice cold water by combining water and ice cubes in a small bowl. Using a strainer, measure 1 cup of ice cold water and add it to the bowl with the beaten egg. (Don’t add any ice cubes to the tempura batter mixture).
  • Add the sifted flour and leaves into the bowl with the egg and water mixture and lightly combine the flour. Be careful not to over-mix the batter. (Use chopsticks to mix the batter)
  • The batter is now ready for immediate use. Coat your vegetables, fish or meat and deep fry in hot oil until golden and crisp.


Tip: The iced water makes the batter crispy.