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.
Ingredients
8 elderflower heads. Discard any browning blooms.
1 large egg, separated
100g plain flour
Sunflower oil
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.
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Latest on gardengrab
Caro (Urban Veg Patch)
I’m no forager and there seem to be so many similar looking blossoms at this time of year. Once I’ve correctly identified the elderflower blossom, I’ll make these – I’m guessing they’d be like zucchini flower fritters, only more perfumed! Pinning this now …
Bria
How charming! I have a black lace elderberry and made a lovely pink cordial but there might be enough flowerheads left to make some fritters. What a fun party food!
Charlotte
isnt there supposed to be water in the batter too? or milk?
F&F
Hi Charlotte, There might be in some recipes, but not this one.
Chiot's Run
MMMM – these look great. I’m wondering if I could use fennel flowers to make fritters? might have to give it a try since the elderflowers are gone until next season.