Elderflower Fritters

Elderflower Fritters
Serves 8
Delicate and gorgeous - the taste of summer!
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 20 Freshly picked Elderflower heads - with long stalks
  2. 300g self raising flour (omit for gluten free version)
  3. 300g corn flour or rice flour
  4. 1 litre bottle cold sparkling water
  5. Sunflower oil - enough for fairly deep frying
  6. Caster sugar - small bowl
  1. Enjoy gathering your elderflower heads, preferably on a sunny day and not after rain. Handle them carefully so as not to loose all the pollen. Try and choose nice big heads in full flower and with long stalks.
  2. Seive the two flour types together, and gradually add the sparkling water.
  3. Mix the batter until it is lump free and the consistency of double cream.
  4. Heat the oil in a heavy sauce pan until it is seriously hot - test it with a drip of batter, it should sizzle immediately.
  5. Dunk a flower head into the batter so its fully covered, remove it letting it drip off excess and quickly drop into the hot oil.
  6. It takes just a couple of minutes for the fritter to spread out and crisp up.
  7. Carefully remove it by its stalk, drain on kitchen roll, then dab it into caster sugar.
  8. Enjoy, and get ready to make another one!
  9. Only good when eaten immediately.
  1. The best way to enjoy these summery treats is around an open fire, with the saucepan sizzling on a grill, fresh air and nature all around.
  2. However if you can't do this, or think it sounds too dangerous, they can still be cooked indoors!
Wildhungry http://www.wildhungry.co.uk/

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