Elderflower fritters served with elderflower mousse

Yield: 4 servings

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




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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