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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