Elderflower fritters served with elderflower mousse

4 servings

Ingredients

Quantity Ingredient
Sunflower oil for deep frying
8 Heads elderflower; depending on size
(8 to 12)
180 grams Plain flour
1 tablespoon Caster sugar
A pinch of salt
Finely grated zest of 1 lemon
2 Eggs
60 millilitres Milk
60 millilitres Dry white wine
1 Wedges lemon and icing sugar; or extra caster
; sugar or Paul's
; Elderflower Mousse
; and icing sugar

Directions

FOR THE ELDERFLOWER FRITTERS

FOR THE BATTER

TO SERVE

1 For the Batter: Sift the flour into a bowl with the sugar and salt. Add the lemon zest and eggs, and splash in about half the milk and half the wine.

2 Begin whisking the liquids into the flour, gradually incorporating the rest of the milk and wine to make a smooth batter. Let it rest for at least half an hour before using.

3 Shortly before serving, heat the sunflower oil in a large deep pan or wok. Check the temperature by frying a small cube of bread in it. It should start sizzling as soon as it meets the hot oil and brown within 30 seconds.

4 One by one, take the flowers by their stems and dunk into the batter.

Lift out and let the excess batter run off, then slide into the oil.

5 After two minutes the underneath should be light golden brown. Turn the fritters and crisp for another minute. Drain on kitchen paper before serving.

Converted by MC_Buster.

Recipe by: Sophie Grigson

Converted by MM_Buster v2.0l.

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