06/07/2026
Straight from our Rest Camp Gardens and into the fryer! Chive Blossoms are a seasonal favorite โ light, crunchy, and bursting with a delicate onion flavor. We love sharing these every year by frying them up for our Guests! ๐ง
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These crunchy and satisfying little bites are so surprisingly easy youโll be planting more and more chives just to keep these flowers on hand. The taste is like an onion ring in a compact puff ball. The secret is in the technique! ๐จ๐ฝโ๐ณ๐๐ป
Here's our recipe to inspire your own foodie adventures:
๐๐ฟ๐ถ๐๐ฝ๐ ๐๐ฟ๐ถ๐ฒ๐ฑ ๐๐ต๐ถ๐๐ฒ ๐๐น๐ผ๐๐๐ผ๐บ๐
Ingredients:
3โ4 c. cornstarch
1โ4 c. flour
1 tsp. baking powder
1โ4 tsp. salt
1โ4 tsp. pepper
1โ2 c. favorite light beer or ice water
1 ยฝ c. chive blossoms
First, harvest your flowers when you have a couple handfuls to work with. The onion family shoots are called Scapes โ they can be picked with closed buds, a long edible stem and cooked like asparagus. But for this recipe, we want the buds fully opened to utilize the whole flower.
Next rinse the blossoms; allow to dry while you mix your batter. Prepare a frying station with oil of your choice.
In a medium bowl combine ingredients. Divide into two bowls. Add the cold beer or water to one bowl and whisk into wet batter. Avoid over-mixing.
The secret step is seasoning the blossoms with a pinch of salt and pepper, and a spritz of lemon/lime juice to give a really nice flavor boost. If you want to add a spicy kick you could also dust them with a little cayenne or chili powder.
Using a fork coat each flower dry mix, then batter and drop into oil to fry. Turn manually if they don't flip while cooking. Use a spider or slotted spoon to transfer to a paper towel station when they are golden brown. Lightly salt immediately. Fry in batches โ fast, 'cause they won't last!
Enjoy warm!
Best served with Basil Aioli, or Moose Lake Mustard. ๐
Fire Away Roadhouse & Rest Camp
๐ 1190 25th St. Cameron, WI 54822
๐๐ป www.fireawaywisco.com
