A long walk yesterday resulted in 3 huge bags of elderflowers, of which some wouldn’t fit in the freezer! I now have enough elderflower to make around 10 litres of cordial! This isn’t the plan, but it shows just how much I’ve picked. Anyway, because of this we made elderflower fritters for pudding.
Elderflower fritters sound incredibly strange and I wasn’t completely convinced when I was mixing the batter. However, I was pleasantly surprised! These are yummy.
12 elderflower heads
85g plain flour
Pinch baking powder
200ml sparkling water
Oil for deep frying
Caster sugar to serve
Firstly shake the elderflower heads to make sure any insects are removed.
Mix together the flour, cornflour and baking powder. Carefully mix in the water but don’t mix too much.
Heat the oil.
Dip the elderflower head in.
Shake off some of the batter. Put into the very hot oil.
Fry until the flower head spreads out and the batter starts to change colour and crisp up. Drain on kitchen paper. Sprinkle with caster sugar and serve hot.
My son likened these to popcorn. They were yummy!