What You'll Need

• 500g fresh samphire (sea asparagus)
• 100g all-purpose flour
• 100g cornflour (cornstarch)
• 1 large egg
• Approximately 250ml sparkling water (chilled)
• Pinch of freshly ground black pepper
• ½ teaspoon ground fennel seeds
• 1 litre quality vegetable oil for deep frying
• 1 large fennel bulb
• 2 medium carrots
• ½ bunch spring onions (scallions)
• 3 large fresh lemons
• 2 teaspoons pure maple syrup
• 1 tablespoon smooth Dijon mustard
• 150ml light olive oil (or quality sunflower oil)
• 6 sprigs fresh thyme (leaves stripped and finely minced)

How to Prepare

1. Begin by zesting all three lemons finely. Juice 2½ lemons and transfer to a small saucepan. Gently reduce the lemon juice by half over low heat, then set aside to cool completely.
2. Prepare the fennel bulb by removing the tough outer layers and core. Separate the remaining layers and slice them into very fine ribbons (a mandoline works beautifully here). Peel the carrots lengthwise into thin strips. Slice the spring onions into fine matchsticks.
3. Combine the fennel, carrot, and spring onion in a mixing bowl. Add 1 tablespoon maple syrup, a generous pinch of sea salt, and the juice from the remaining half lemon. Toss gently and let marinate for 30 minutes to soften and meld the flavors.
4. For the citrus-herb dressing, pour the cooled lemon reduction into a tall container. Add the remaining maple syrup, minced thyme, and Dijon mustard. Using an immersion blender, slowly drizzle in the light olive oil while blending until you achieve a smooth, emulsified vinaigrette. Add a tablespoon of warm water at the end to slightly thin the consistency. If it separates, simply whisk vigorously before serving.
5. Trim away any woody stem ends from the samphire, then wash and dry thoroughly with kitchen towels—this is crucial for crispy results.
6. Create your tempura batter by combining the all-purpose flour and cornflour in a bowl. Whisk in the egg, then gradually add the sparkling water while whisking until you have a smooth batter with the consistency of heavy cream. Season with black pepper and ground fennel.
7. Heat your oil in a deep fryer or heavy-bottomed pot to 170°C (340°F). Working in batches, gather small clusters of samphire (about the size of a tennis ball), dip them into the batter, and carefully lower into the hot oil. Fry for approximately 2 minutes until lightly golden and crispy to the touch.
8. Remove the fritters and drain on kitchen paper to absorb excess oil. Serve immediately while hot and crispy.