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Elder flower fritters

Recipe from: 10/1/1996 12:00:00 AM
Ingredients 7
Servings 0


  • 12
    elder flower heads, cut with stalks intact
  • 250
    cake flour
  • 150
  • 1
    egg, separated
  • 5
    baking powder
  • sunflower oil for frying


This party piece is a true knockout! Blend flour, water, egg yolk and baking powder well until smooth. Fold in stiffly beaten egg white. Holding the flowers face down by their stalks, dip into the batter and quickly fry in a wide pan that has 2 cm of hot sunflower oil in it. Watch as they turn golden, then lift and drain on paper towels. Keep warm until all the flowers have been fried. Snip off the stems, dredge with icing sugar and serve hot with whipped cream. This not only makes a lovely teatime treat, but is also a glorious dessert. Serve on a glass platter with a spray or two of fresh elder flowers to decorate.

Read more on: deep-fry  |  fruit

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