Dan Kelly’s Cider Garlic Scape Tempura

Drummond House Garlic in Baltray, Co. Louth have started growing many different types of garlic. At the moment, garlic scapes are in season and you might be wondering how to use them in your cooking. Garlic scapes  only have  a short season of a few weeks in June. They are shoots that grow from the ground out of the garlic and are removed to allow the garlic itself to thrive. They are increasingly popular for their mild garlic flavour and tasty, sweet crunch. There are lots of dishes to try (more on that soon!) but here’s my suggestion; perfect with a cold glass of cider or crisp white wine on a sunny evening!      Garlic Scape Raw


I have done this dish after blanching the scapes briefly and from raw. My personal preference is for the crunch frying them from raw offers but if  you prefer it with less bite, throw them into a pot of boiling, salted water for about 2 mins. Drain & dry with kitchen paper before dipping them in the batter.


A few large handfuls of Garlic Scapes, washed and trimmed of their woody ends (both ends) and sliced into 3” length

250 mls chilled Dan Kelly’s cider.

125g Plain Flour


Blend the flour & beer together with a whisk and allow to sit for 1 hour

Heat a deep fat fryer to 180˚C

Dip the scapes into the batter and fry until they float on the surface and are a nice golden brown colour.

Drain on kitchen roll and season liberally with good quality sea salt flakes. Flakes are essential here!

Garlic Scape Tempura Recipe


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