| 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 | T | Caster sugar |
| A pinch of salt | ||
| Finely grated zest of 1 | ||
| lemon | ||
| 2 | Eggs | |
| 60 | Milk | |
| 60 | Dry white wine | |
| 1 | Wedges lemon and icing | |
| sugar or extra caster | ||
| sugar or Paul's | ||
| Elderflower Mousse | ||
| and icing sugar | ||
| seconds. |
INSTRUCTIONS
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 1182
Calories From Fat: 666
Total Fat: 72.4g
Cholesterol: 355.4mg
Sodium: 1087.1mg
Potassium: 1361.7mg
Carbohydrates: 40.4g
Fiber: 3.1g
Sugar: 1.2g
Protein: 88.6g