Make a quirky early summer fingerfood for parties and starters using elderflowers.
Elderflower season is precious and fleeting, as delicate as the taste of those marvellous white discs of flowers that foodies the length and breadth of the country are desperately trying to preserve. When you’ve made your cordial and your champagne, you could do a lot worse than serving up a few elderflower fritters to supper party guests as they chatter before the food arrives.
8 elderflower heads. Discard any browning blooms.
1 large egg, separated
100g plain flour
1. Beat the egg white until it forms stiff peaks.
2. In another bowl, combine the egg and the flour and beat with a hand whisk until well-mixed. Combine the contents of the two bowls gently with a wooden spoon.
3. Fill a heavy-bottomed saucepan with the sunflower oil until it reaches about 4 inches full. Heat until it starts to bubble gently and then reduce the heat a little.
4. Wash the elderflowers, then dip them vigorously into the batter mix. Drop using the stalk into the oil and cook until golden brown.