Elderflower Fritters with Yoghurt and Lime

Name: Elderflower Fritters with Yoghurt and Lime
Yield: Serves 3–4
Cuisine: British
Ingredients: 6–8 elderflower heads on stalks; fine white flour; 4 tbsp caster sugar; vegetable oil, for deep-frying; 300 g Greek yoghurt; 1 tbsp icing sugar; seeds from ½ vanilla pod; finely grated zest and juice of 1 lime; 1 x 330 ml bottle lager; 450 g fine white flour; enough sparkling water to make a slack paste (500 ml); 25 g fresh yeast; enough sparkling water to make a slack paste (500 ml)

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I like to pick elderflower with the kids, then they help me make the batter for this dish. The fritters are very light and look pretty on the plate. They like theirs with ice-cream, but I prefer the texture and zestiness of this yoghurt.

Ingredients

6–8 elderflower heads on stalks
fine white flour
4 tbsp caster sugar

Europe
United Kingdom
Dessert
Vegetarian
Spring
June
Summer
May

Method

Mix all the yoghurt ingredients together in a bowl and reserve. For the batter, mix the flour, beer and yeast together in a mixing bowl until smooth, then add enough sparkling water to make a slack paste.

Pick over the inside of the elderflower heads to remove any insects. Lightly flour, then dip into the batter. Heat the oil for deep-frying to