Delicate and gorgeous - the taste of summer!
- 20 Freshly picked Elderflower heads - with long stalks
- 300g self raising flour (omit for gluten free version)
- 300g corn flour or rice flour
- 1 litre bottle cold sparkling water
- Sunflower oil - enough for fairly deep frying
- Caster sugar - small bowl
- 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.
- Seive the two flour types together, and gradually add the sparkling water.
- Mix the batter until it is lump free and the consistency of double cream.
- Heat the oil in a heavy sauce pan until it is seriously hot - test it with a drip of batter, it should sizzle immediately.
- 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.
- It takes just a couple of minutes for the fritter to spread out and crisp up.
- Carefully remove it by its stalk, drain on kitchen roll, then dab it into caster sugar.
- Enjoy, and get ready to make another one!
- Only good when eaten immediately.
- 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.
- However if you can't do this, or think it sounds too dangerous, they can still be cooked indoors!