you will need:
4 tbsp flour
1 egg
1 1/2 cupfuls water
Elderflower heads (retain short stalks for dipping)
Oil for frying ( I like using grapeseed oil for deep fry )
Mint
Sugar for dusting ( fruit sugar or a drop of honey will do)
Make butter with the flour, egg and water. Hold the flower head by the stalk and dip into the batter. Shake off the excess and deep-fry until golden-brown. Trim off excess stalk and serve with sugar and mint. They make a perfect and delicately flavoured finish to a summer meal
( recipe orginally from `Food for Free` )
and slightly different variation from St Michael`s Herb Book by Arabella Boxer & Philippa Back
Ingredients:
12 elderflower heads
oil for deep frying
caster sugar for dusting
Batter
100g plain flour
pinch of sea salt
2 tbsp sunflower-seed oil
150 ml warm water
1 egg white
To make the batter, sift the flour into a bowl and add the salt.
Stir in the oil and mix enough lukewarm water to give the consistency of fairly thick cream. Leave to stand for 1 to 2 h in a cool place. Just before using, beat the egg white in a bowl until stiff and fold it into the batter.
Rinse the elderflower heads and shake them dry in a cloth. Dip each one in the batter and drop into a large pan of hot oil. Do not try to fry them all at once as they must not be crowded. When each batch is done, drain briefly on crumpled paper towels then lay them on a serving dish in a warm place until the others are done. Sprinkle with sugar and serve straight away.
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