Deep-fried elderflowers

    30 min

    It is easier to deep-fry elderflowers with their stems, so you may leave them on but eat only the flowers, not the green stems, as those aren't edible.

    1 person made this

    Serves: 6 

    • 12 elderflower umbels, stems removed
    • 100g frying oil or clarified butter, more as needed
    • 50g caster sugar
    • 1/2 teaspoon ground cinnamon
    • For the batter
    • 3 eggs, separated
    • 250ml milk
    • 250ml water
    • 1 pinch salt
    • 150g plain flour
    • 2 teaspoons vanilla sugar

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Wash the elderflowers under cold water and pat dry with kitchen paper.
    2. Put egg yolks, milk, water and salt in a bowl. Add flour and whisk until everything is well combined.
    3. In another botwl beat the egg whites until they stand in stiff peaks, adding the vanilla sugar towards the end. Fold into the batter.
    4. Heat the oil or clarified butter in a pan over medium high heat.
    5. Dip the elderflowers one by one into the batter, let drip off the excess batter and fry in the hot oil till golden brown, about 5 minutes, turning them once.
    6. Remove from the pan with a slotted spoon and drain on kitchen paper. Mix caster sugar and cinnamon in a small bowl and sprinkle over the elderflower fritters. Serve hot.

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