Elder Flower Fritters

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

Never made today but traditional since the fifteenth century at least. They are unique in flavour and texture and entirely delicious. The elder blossom must be freshly picked and just fully opened. Cut the big flat head as close as possible to the stalk, or divide into flowerets as you sometimes do a cauliflower. Wash the flowers, shake them dry and marinate for 2 or 3 hours in a little brandy,