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 |
FOR THE ELDERFLOWER FRITTERS
FOR THE BATTER
TO SERVE
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.