Frittelle di Fiori di Sambuca elderflower fritters

Preparation info

    • Difficulty

      Easy

Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

Method

Make a light batter (pastella) to do justice to the delicate flowers of elderberry or those of false acacia. Mix 100 g (3½ oz) flour with a tablespoon of oil, 1 egg yolk, a tablespoon of grappa, a pinch of salt and enough water, mixing a little at a time, to make a not too liquid batter, beat it, then leave to stand for a few hours. Before use, beat and incorporate the white of the egg. Dip the flowers in boiling water for an instant, shake them dry and immerse in the batter. Deep fry in hot oil.

Zucchini flowers can be cooked in the same way, but without first dipping them in boiling water.