Elderflower Fritters… Yum!

July 9, 2013 at 8:29 pm 1 comment

If anyone saw me walking around with a pair of scissors and an empty bag earlier today, I was attempting to find and collect the last elderflowers of the year.

My plan had been to make elderflower cordial. But when I returned to the Visitor Centre, a couple of people started raving about elderflower fritters, and I was intrigued. They sounded so tasty, I decided to give them a go instead!

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It’s best to pick the flowers when they are still very white and new. I should have gone elderflower foraging a couple of weeks ago really, but there were still a few pretty, delicate white flowers on the trees around the allotments, and I didn’t do too badly.

When I got home, I looked up a recipe, and found this simple one from Nigel Slater.

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First of all, you have to make the batter: Beat 100g of sifted plain flour, 2 tablespoons of oil and 175ml of sparkling mineral water into a stiff paste, then add a tablespoon of sugar. Leave the batter to rest for 30 minutes.

While you’re waiting, dip the elderflowers into cold water and get rid of any insects. Cut the flower heads, leaving a bit of a stem so that you can pick the fritters up with your fingers. Leave to dry on paper towels.

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Just before you fry the elderflower heads, beat an egg white and fold into the batter. Heat up a pan of oil, and when hot enough, dip the flower heads into the batter and place into the hot oil. It shouldn’t take long for the batter to turn a light golden brown. Take the fritters out and dip into a bowl of caster sugar.

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The fritters will be cool enough to eat within a few moments. It’s best to eat them while they are still warm and crisp. Yum!

Do you have a favourite elderflower recipe to share? Let us know!

Entry filed under: Events. Tags: , , , , , , , , .

Tenant Event at St Anns Allotments What’s On – Summer 2013

1 Comment Add your own

  • 1. mo cooper  |  July 10, 2013 at 9:31 am

    if you leave the stalks on the flowers when you fry them it’s a real finger food. don’t put nay batter on the stalks, and hold onto them as you nibble on the fritter. yum ! mo


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