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Serves 4
for the batter:
3½ oz / 100g plain flour
2 tablespoons sunflower oil
175ml sparkling mineral water
a tablespoon of caster sugar
an egg white
oil for deep drying
16 large elderflowers
a plate thickly dusted with caster sugar
Sift the flour into a large basin then add the oil and water, beating slowly to a thick paste, then stir in the sugar. Set aside for 30 minutes - the resting time is essential for a light batter. Just before you plan to fry the elderflowers, beat the egg white and fold it gently into the batter. Leave the elderflowers to soak in a sink of cold water. This will not affect their flavour and they are easy to shake dry. Make certain there are no aphids in the flowers. When they are clean, get the oil on to heat up. Snip the flower heads into small stems.
Test the oil to make sure it is hot enough - it should send a cube of bread golden in seconds - then dip the elderflowers into the batter and then lower them into the hot oil. Hold them under the oil by pushing down on the stem. The batter will bubble up around the flowers like little pearls. Fry till the batter is pale gold and crisp, then lift out of the fat and dip straight into the caster sugar. Eat the fritters while they are hot and crisp.
for the batter:
3½ oz / 100g plain flour
2 tablespoons sunflower oil
175ml sparkling mineral water
a tablespoon of caster sugar
an egg white
oil for deep drying
16 large elderflowers
a plate thickly dusted with caster sugar
Sift the flour into a large basin then add the oil and water, beating slowly to a thick paste, then stir in the sugar. Set aside for 30 minutes - the resting time is essential for a light batter. Just before you plan to fry the elderflowers, beat the egg white and fold it gently into the batter. Leave the elderflowers to soak in a sink of cold water. This will not affect their flavour and they are easy to shake dry. Make certain there are no aphids in the flowers. When they are clean, get the oil on to heat up. Snip the flower heads into small stems.
Test the oil to make sure it is hot enough - it should send a cube of bread golden in seconds - then dip the elderflowers into the batter and then lower them into the hot oil. Hold them under the oil by pushing down on the stem. The batter will bubble up around the flowers like little pearls. Fry till the batter is pale gold and crisp, then lift out of the fat and dip straight into the caster sugar. Eat the fritters while they are hot and crisp.