Elderflowers in Batter
Using elderflowers in your dish is a great way to add some variety and create a burst of flavor. This recipe won't disappoint.
Ingredients
- 16 elderflower heads
- 4 oz plain flour
- 1 egg
- 1/4 pint pale ale
- pinch of salt
- oil for deep frying
- 2 teaspoons ground cinnamon
- 4 tablespoons sugar
Instructions
- Wash the elderflowers under slow-running water, then drain them thoroughly on a tea-towel.
- Sift the flour into a bowl. Separate the egg. Beat the yolk with the flour, adding sufficient pale ale to make a thick batter. Cover and leave the batter to stand for 30 minutes. Whisk the egg white with the salt until it is stiff.
- Heat the oil in a deep-fryer or large saucepan to 180°c (350°f). Stir the batter thoroughly and fold in the egg white. Dip the elderflowers one after the other in the batter and plunge into the hot fat. Fry each flower for 4-6 minutes and drain on absorbent paper.
- Keep the cooked blossoms hot in the oven until all are cooked. Mix the cinnamon into the sugar and sprinkle the mixture over the blossoms.
Calories: 181 kcal
Carbohydrates: 36 g
Protein: 4 g
Fat: 1g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 27 mg
Potassium: 58 mg
Fiber: 1 g
Sugar: 12 g
Vitamin A: 62 IU
Vitamin C: 1 mg
Calcium: 22 mg
Iron: 2 mg