| 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”