| 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.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”