The United States loves their fried foods. Iowa has deep fried butter. Texas has deep fried beer. And California has deep fried marijuana leaves. Fried marijuana leaves, or rather tempura marijuana leaves, have become a trendy snack. While they won’t necessarily get you high, they are a crispy, leafy green carrier for all of the cannabinoids you desire.While this concept may seem wild, deep fried weed leaves are available at a restaurant in Downtown Los Angeles. If LA isn’t an easy trip, making this dish at home is as simple as following the recipe below!
In the spring of 2017, chef-owner of Shibumi, David Schlosser, started experimenting with cannabis-laced food. While cannabis oil is a popular choice for infusing restaurant meals, Schlosser got a bit more creative. These menu items are a secret, but customers in the know can order a variety of marijuana dishes from Shibumi including infused kimchi, smoked pork, or a Baked Alaska cocktail. However, the real menu item star is Schlosser’s deep fried cannabis leaves or tempura fried cannabis. For only $5, a server will bring out whole weed leaves dipped and fried in tempura batter and sprinkled with house-made CBD salt to finish.
The cannabis plant used for this meal is picked before it turns five weeks old to ensure it is cooked before the THC becomes active in the plant. As such, the cannabidiol (active ingredient) inside is CBD rather than THC. This means that the dish will NOT provide the psychotropic effects associated with weed. Stoney Baloney podcast host, Joe Avella, says “The tempura is incredible. It brings out the flavor of the marijuana, but it doesn’t taste how weed smells … It’s got this really delicious, leafy green taste. I could eat 100 of these.” You can check out this process in Food Insider video on Twitter here.
How to deep fry a pot leaf
Unfortunately, while this trend has gained some popularity, Shibumi is the only restaurant in the United States to get on board. However, luckily, this dish is simple, customizable, and affordable to make at home. While Shibumi uses CBD leaves and salt, at-home stoners can use any kind weed strain in their recreation. The leaves can be sourced from an older plant, ripe with THC, and the salt can be modified for THC content as well. Simply sprinkling a little THC or CBD oil on salt and letting it dry will produce your own finishing salt for this meal. As an alternative (or in addition!), infused olive oil can be sprinkled on top of the final meal.
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- 1 egg
- 1 cup of ice water
- 1 cup all-purpose flour, sifted
- Fresh cannabis leaf
- Vegetable oil (for frying)
- Finishing touch: CBD or THC infused salt or oil
- Heat vegetable oil in a medium pan until it reaches 350°F (175°C).
- Whisk the egg in a medium bowl.
- Add ice water to the bowl and mix.
- Add the flour to the mixture and lightly fold.
- Dip a marijuana leaf in the batter to coat.
- Cook the leaf for 1 minute per side until golden brown
- Drain and allow to cool.
- Sprinkle with desired finishes (optional).
Content Strategist Amanda Pennings holds an undergraduate degree from the University of Florida, and is currently pursuing her Ph.D. in Anatomy. Her scientific background allows her to transform convoluted clinical journal articles into digestible content for the average CBD consumer. Fascinated by the medicinal benefits stemmed from the complex interaction between cannabinoids and the human body, Amanda joined CannaServe in 2019, and today, is the mind and writer behind many of the company’s most engaging content. Currently, she is passionately working towards creating an overhaul of the (currently lacking) safety regulations for CBD in America through consumer education and outreach.