Elderflower Fritters

Name: Elderflower Fritters
Prep time: 5 minutes
Cook time: 5 - 10 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: Sunflower oil, for frying; 1 large free-range organic egg; 120 ml ice-cold sparkling water; 70g plain flour; Pinch of fine salt; 1½ tsp sugar; 8 large heads of freshly picked elderflowers, shaken to remove insects; Icing sugar, for dusting

preparation 5 minutes
cook time 5 - 10 minutes
Serves 4

This tasty elderflower fritter recipe shows how delightful eating foraged food can be!

Recipe taken from FORAGE: Wild Plants to Gather, Cook and Eat, by Liz Knight (Laurence King, £20)

Ingredients Method

Sunflower oil, for frying
1 large free-range organic egg
120 ml ice-cold sparkling water
70g plain flour
Pinch of fine salt
1½ tsp sugar
8 large heads of freshly picked elderflowers, shaken to remove insects
Icing sugar, for dusting

Fill a large pan one-third full with sunflower oil and place over a medium heat. Whilst the oil is heating, in a mixing bowl beat together the egg, half the water, the flour, salt and sugar and beat until combined.

Dip the flowers into the batter, shaking off any excess, and place into the hot oil and fry for a few minutes, until golden. Remove from the oil and place on a piece of kitchen paper to drain.

Dust in icing sugar and serve immediately.

Ingredients

Sunflower oil, for frying

1 large free-range organic egg

120 ml ice-cold sparkling water

70g plain flour

Pinch of fine salt

1½ tsp sugar

8 large heads of freshly picked elderflowers, shaken to remove insects

Icing sugar, for dusting

Method

Dip the flowers into the batter, shaking off any excess, and place into the hot oil and fry for a few minutes, until golden. Remove from the oil and place on a piece of kitchen paper to drain.

Dust in icing sugar and serve immediately.