| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Umbrian, Kitchen | 1 | servings | |
INGREDIENTS
| 8 | Elderflower heads | |
| 110 | g | Plain flour |
| 2 | tb | Sunflower oil |
| 150 | ml | Lager or water |
| 1 | Egg white | |
| Oil for frying | ||
| Icing sugar; sifted | ||
| Lemon wedges |
INSTRUCTIONS
Sift the flour and salt together and mix to a batter with the oil and lager. Allow to stand in a cool place for 1 hour. Beat the egg white until it holds in stiff peaks. Fold in the egg just before using the batter. Heat some oil in a deep pan or deep fryer. Dip the flower heads in the batter and then drop into the smoking hot oil and fry until golden brown. Drain the fritters on kitchen paper. Pile on to a dish, sprinkle with the sifted icing sugar and serve with lemon wedges. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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