14 July 2010
Posted in Savory

Eat as a savory or add a little custard for dessert

For four servings

• 12 fresh Elderflowers (umbels)  A spring season flower.
• 200g all-purpose flour
• a pinch of sea salt
• 3 eggs
• beer (a quarter liter)
• 2 tablespoons of power sugar
• oil for frying

1 Lightly rinse the umbels without washing them too much so to keep their shape and flavour.

2 For the batter: In a bowl, add the flour, salt, eggs,beer and mix well together.

3 Dip the umbels into the batter, and emmerse into a pan of heated oil (use enough oil to cover the flower heads).

4 Fry carefully until golden brown, then drain on kitchen paper.

5 Serve warm with power sugar.

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