Yield: 4 servings
|\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|
|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|
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.