Ingredients
- Sunflower oil for deep frying
- 8 x Heads elderflower, depending on size (8 to 12)
- 180 gm Plain flour
- 1 Tbsp. Caster sugar A healthy pinch of salt Finely grated zest of 1 lemon
- 2 x Large eggs
- 60 ml Lowfat milk
- 60 ml Dry white wine
- 1 x Wedges lemon and icing sugar, or possibly extra caster sugar or possibly Paul's Elderflower Mousse and icing sugar
scroll for more
Elderflower Fritters Served With Elderflower Mousse
Servings: 4
Directions
- 1 For the Batter: Sift the flour into a bowl with the sugar and salt. Add in the lemon zest and Large eggs, and splash in about half the lowfat milk and half the wine.
- 2 Begin whisking the liquids into the flour, gradually incorporating the rest of the lowfat 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 possibly wok. Check the temperature by frying a small cube of bread in it. It should start sizzling as soon as it meets the warm 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 min the underneath should be light golden. Turn the fritters and crisp for another minute. Drain on kitchen paper before serving.
scroll for more
