|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|
|60 millilitres||Dry white wine|
|1||Wedges lemon and icing sugar; or extra caster|
|; sugar or Paul's|
|; Elderflower Mousse|
|; and icing sugar|
FOR THE ELDERFLOWER FRITTERS
FOR THE BATTER
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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