Name: Elderflower fritters
Yield: Serves 4
Cuisine: British
Ingredients: 125 g plain flour; Oil, for deep-frying; 300 ml light beer (lager is perfect); Icing sugar, for dredging; 8 elderflower heads, picked on a dry day in a clean place; 1 large egg

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Not only elderflowers but acacia blossoms, rose petals, courgette flowers (not to mention all edible leaves) are suitable for frittering. A beer batter is light enough not to overwhelm the delicate flavours.

Ingredients

8 elderflower heads, picked on a dry day in a clean place
1 large egg
125 g plain flour

Method

Shake the flower-heads to remove any insects and debris. Separate the heads into small florets, trimming off any excess stalk.

Whisk the egg till light and fluffy. Sift in the flour and whisk vigorously to blend. Add the beer gradually until you have a thick, bubbly cream that coats the back of a wooden spoon.

Heat a panful of oil – don’t stint, you’ll need enough to submerge th