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June Recipe – Elderflower Fritters

Elderflower Fritters

This recipe is delicious and if you are quick, there is just time to pick the last of the Elderflower heads

elderflower tempura 750


Pick your Elderflower heads when the buds are freshly open for optimum freshness


100g plain flour

2 tablespoons oil

175 ml sparkling mineral water

1 tablespoon sugar

One beaten egg white

12-16 Elderflower heads

Pan of oil for frying

Dish of caster sugar


Rinse away any tiny insects by dunking the Elderflowers in a bowl of cold water. Shake the flowerheads dry and snip them into small stems

Sift the plain flower into a basin and then add the oil and the sparkling mineral water

Beat to a thick paste and stir in a tablespoon of sugar. Set aside for 30 minutes – make sure you allow enough time for the batter to rest to ensure a light result

Before frying the Elderflowers, fold the beaten egg white into the batter

Prepare a pan of hot oil and then dip the Elderflowers into the batter and then into the oil

Hold them under the oil pushing down on the stem and fry until the batter is pale, crisp and golden

Lift out and rest the fritters on kitchen paper for a couple of seconds and dip straight away into a dish of caster sugar

Eat the fritters immediately whilst they are hot and crisp








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