Elisabeth Luard

Elderflower fritters

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
A Cook’s Year in a Welsh Farmhouse
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