Elderflower fritters

Yield: 1 servings

Measure Ingredient
8 \N Elderflower heads
110 grams Plain flour
2 tablespoons Sunflower oil
150 millilitres Lager or water
1 \N Egg white
\N \N Oil for frying
\N \N Icing sugar; sifted
\N \N Lemon wedges

Sift the flour and salt together and mix to a batter with the oil and lager. Allow to stand in a cool place for 1 hour. Beat the egg white until it holds in stiff peaks. Fold in the egg just before using the batter.

Heat some oil in a deep pan or deep fryer. Dip the flower heads in the batter and then drop into the smoking hot oil and fry until golden brown.

Drain the fritters on kitchen paper. Pile on to a dish, sprinkle with the sifted icing sugar and serve with lemon wedges.

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