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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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