elderflower fritters
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WHAT YOU NEED:
10 Elderflower heads 1 cup flour ¾ cup + 2 Tbsp ice water 1 egg oil for frying* |
Savory: squeeze a little lemon juice over the flower heads and serve with foods like fish or risotto.
Sweet: sprinkle a little powdered sugar or honey over flowerheads and serve with ice cream or meringue. |
METHOD:
Harvest the elderflower heads, keeping the stems long enough to hold. Gently shake the flower heads and check for bugs. If possible, don’t rinse them. If, for some reason, they need to be rinsed, let them dry before proceeding.
Heat about a ½ deep layer of oil in a heavy frying pan.
Meanwhile, whisk together the egg and the ice water in a mixing bowl.
Place some paper towels on a cutting board.
When the oil is ready, about 320°F (160°C), gradually add the flour to the mixing bowl while gently stirring with a fork. Do not over-blend; it should be a little lumpy.
Sweep a flowerhead through the batter several times to cover the flowers fully. Gently shake to let excess batter drip back into the bowl. Holding the stalk, place the flowerhead into the oil and fry until golden brown. You may need to press the larger flowerheads down a bit to fry the whole thing.
When it is done, place it on the paper towels. Repeat. Snip off the stem before serving, but leave enough to hold the flowerhead together.
*Use an oil with a neutral flavor and a high smoking point, like canola, avocado, or safflower oil.
Harvest the elderflower heads, keeping the stems long enough to hold. Gently shake the flower heads and check for bugs. If possible, don’t rinse them. If, for some reason, they need to be rinsed, let them dry before proceeding.
Heat about a ½ deep layer of oil in a heavy frying pan.
Meanwhile, whisk together the egg and the ice water in a mixing bowl.
Place some paper towels on a cutting board.
When the oil is ready, about 320°F (160°C), gradually add the flour to the mixing bowl while gently stirring with a fork. Do not over-blend; it should be a little lumpy.
Sweep a flowerhead through the batter several times to cover the flowers fully. Gently shake to let excess batter drip back into the bowl. Holding the stalk, place the flowerhead into the oil and fry until golden brown. You may need to press the larger flowerheads down a bit to fry the whole thing.
When it is done, place it on the paper towels. Repeat. Snip off the stem before serving, but leave enough to hold the flowerhead together.
*Use an oil with a neutral flavor and a high smoking point, like canola, avocado, or safflower oil.