As beautiful as they are, autumn maple leaves can become a huge headache when it comes to clogged gutters and un-raked yards.
The snack, which seems to be a specialized delicacy from the Osaka area in Japan, is made by frying Japanese maple leaves in tempura batter. The pros in the city of Minoh in North Osaka preserve the leaves for a year in salt barrels, but other recipes don’t seem to demand this lengthy step.
If you want to try making them, simply dip your cleaned and dried (ideally, Japanese) maple leaves in sweetened tempura batter and fry them in hot vegetable oil – maple syrup is optional.
Tempura Batter Recipe
1. Beat 1 egg in a bowl
2. Add 1 cup ice water
3. Add 1 cup sifted all purpose flour
4. Mix Lightly (Be careful not to overmix)
1. Clean red maple leaves with a wet towel
2. Heat vegetable oil in a deep pan to 350 F degree
3. Lightly dip one side of a Japanese maple leaf in the batter
4. Immediately fry them until brown
5. Drain tempura on a rack