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Elder Flower Fritters
Batter Ingredients:
4 tablesp. flour 6 tablesp. water salt 1 egg, separated
- Sift flour and salt in a bowl.
- Mix to a smooth past with the water and yolk of egg and leave to rest for at least half an hour.
- Fold in gently, the stiffly beaten white of egg until well mixed, shortly before using the batter.
Fritters:
Ingredients:
Batter Sugar or freshly picked elder flower heads sugar and cinnamon mixed (proportion: 1 teasp. cinnamon to 4 tablesp. sugar) 4 tablesp. flour 1 teasp. fresh chopped sweet cicely
Oil 1/2 teasp. marigold petals
- Dip the whole heads of elder flowers into the batter, holding them by the short stalks.
- Immediately deep-fry in hot oil until golden brown, drain.
- Serve quickly with either sugar, or sugar mixed with cinnamon, or less sugar mixed with fresh chopped sweet cicely.
Note: Marigold petals should be mixed with the batter. Sweet cicely, if fresh, can be used with sugar to be sprinkled on the fritters or, if used green-dried, can also be added to the batter.
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