Photo: Kku, Public domain · source
Dish · From Bladwijzer
Elderflower fritters
- Makes: 4 servings
- Time: 20 min + 30 min resting
- From: Elder
Ingredients
- 12 elderflower heads, just opened
- 150 g plain flour
- 1 egg
- 200 ml cold milk or lager
- 1 tablespoon sugar
- 1 pinch of salt
- ± 1 litre sunflower oil for deep-frying
- icing sugar, for dusting
Method
- Mix the flour, sugar and salt. Beat the egg with the milk and stir everything into a smooth batter. Leave to rest for 30 minutes.
- Shake the flower heads and do not wash them. Leave a 4 cm stalk as a handle and snip off the rest.
- Heat the oil to 170 °C in a deep pan that is no more than a third full. Never leave hot oil unattended and never put out an oil fire with water: put a lid on the pan.
- Hold a flower head by the stalk, dip it in the batter and let it drip for a moment.
- Fry the flower head, flowers down, for 1–2 minutes until golden, and turn it briefly. Drain on kitchen paper.
- Dust with icing sugar and serve warm. Eat only the little flowers and leave the stalks.
Storing: Eat them straight away, as they go soft quickly. Only pick flowers of the common elder, a woody shrub, and do not confuse it with poisonous umbellifers such as hemlock or hogweed.