MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maple Blossom Fritters
 Categories: Wild, Fritters
      Yield: 4 Servings
 
      4 c  Blossoms
      2 c  Flour
      2 ts Baking powder
      2 tb Corn starch
      2 c  Ice water
           Vegetable oil
           Powdered sugar
 
  Like squash blossoms, the racemes of bigleaf maple trees can be
  transformed into a surprising culinary confection. Does frying them
  up in batter and sprinkling with powdered sugar have anything to do
  with it? You decide.
  
  You want to get the racemes just as they emerge from the protective
  red sheath that guards them and the unfurling leaves. At that point
  the racemes will be compact and tightly clustered; as they blossom,
  the flower-clusters become large, elongated (several inches or
  more), and some of the older flowers will have cottony material
  inside. The newly emerged racemes are easier to work with and make a
  daintier presentation.
  
  Picking bigleaf maple racemes can present a challenge. On bigger
  trees the blossoms will often hang tantalizingly out of reach. Look
  for smaller trees or trees growing on a slope—or nab the blossoms
  from a bridge or overpass.
  
  The taste of bigleaf maple blossoms is subtle: slightly nutty with a
  hint of sweetness. I've used them in the past to make pesto. The
  most common use is for fritters. My recipe is adapted from Poppy
  chef Jerry Traunfeld's, which can be found in Jennifer Hahn's
  excellent wild food resource, Pacific Feast. I used less water for a
  slightly thicker batter. Even so, this batter is very tempura-like.
  It's thin, drippy, and puffs up around the blossom upon hitting the
  hot oil. This makes for a light, chewy, beignet-like fritter that's
  perfect for breakfast, as a dessert course, or, with the smaller
  blossoms, as an adornment to pudding or creme brule. As with
  beignets, it's best to serve right away while hot and crispy.
  
  Check blossoms for insects. Usually they'll evacuate after their
  hiding place has been plucked.
  
  Sift together flour, baking powder, and corn starch in a large
  bowl. Stir in ice water.
  
  Heat 1 inch of vegetable oil in a large saucepan on medium-high
  until a drop of water crackles and pops. Dredge blossoms in
  batter, allow excess to drip off, and carefully place in hot oil.
  Don't crowd the pan. Fry until lightly browned all over. Remove to
  paper towels. Serve immediately while hot with a sprinkling of
  powdered sugar.

  Recipe by: Landon Cook in Oregon
  From: http://fat-of-the-land.blogspot.com

  (Bigleaf maples are a Pacific coast species found from southern
  Alaska to northern California. -JW)

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