Name: Elderflower Fritters Served with Elderflower Mousse
Ingredients: Sunflower oil for deep frying; 8 Heads elderflower; depending on size; (8 to 12); 180 g Plain flour; 1 tb Caster sugar; A pinch of salt; Finely grated zest of 1 lemon; 2 Eggs; 60 ml Milk; 60 ml Dry white wine; 1 Wedges lemon and icing sugar; or extra caster; ; sugar or Paul's; ; Elderflower Mousse; ; and icing sugar

So when we call pain a problem, we claim we do not deserve it. We are even prepared to scuttle God to maintain our own innocence. We will say that God is not able to do what He would like, or He would never permit persons such as ourselves to suffer. That puffs up our egos and soothes our griefs at the same time. “How could God do this to me?” is at once an admission of pain and a soporific for it. It reduces our personal grief by eradicating the deity. Drastic medicine, indeed, that only a human ego, run wild, could possibly imagine.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Grigson	4	servings

INGREDIENTS

		Sunflower oil for deep frying
8		Heads elderflower; depending on size
		(8 to 12)
180	g	Plain flour
1	tb	Caster sugar
		A pinch of salt
		Finely grated zest of 1 lemon
2		Eggs
60	ml	Milk
60	ml	Dry white wine
1		Wedges lemon and icing sugar; or extra caster
		; sugar or Paul's
		; Elderflower Mousse
		; and icing sugar

INSTRUCTIONS

FOR THE ELDERFLOWER FRITTERS
FOR THE BATTER
TO SERVE
1 For the Batter: Sift the flour into a bowl with the sugar and salt. Add
the lemon zest and eggs, and splash in about half the milk and half the
wine.
2 Begin whisking the liquids into the flour, gradually incorporating the
rest of the milk and wine to make a smooth batter. Let it rest for at least
half an hour before using.
3 Shortly before serving, heat the sunflower oil in a large deep pan or
wok. Check the temperature by frying a small cube of bread in it. It should
start sizzling as soon as it meets the hot oil and brown within 30 seconds.
4 One by one, take the flowers by their stems and dunk into the batter.
Lift out and let the excess batter run off, then slide into the oil.
5 After two minutes the underneath should be light golden brown. Turn the
fritters and crisp for another minute. Drain on kitchen paper before
serving.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.

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