Make this delicious Elderflower Fritters recipe on a sunny morning. This recipe is excerpted from The Old-Fashioned Fruit Garden (Skyhorse Publishing, 2012), a simple guide to understanding the basics of fruit gardening. For additional information on elderberries and more elderberry recipes, go to 4 Delicious Elderberry Recipes.
You can purchase this book from the Mother Earth Living store: The Old-Fashioned Fruit Garden.
Elderflower Fritters Recipe
Serve this dessert on a summer evening.
• Elderflowers with stems
• 2 egg yolks
• 1 cinnamon stick (optional)
• 2/3 cup milk
• 1 cup flour
• Orange juice
• 1 tablespoon sugar
• Icing sugar
• Dash salt
1. On the morning of a sunny day, cut clusters of fully opened elderflowers, leaving about a 6‑inch stem. Refrigerate in a plastic bag until 1 hour before cooking.
2. In a bowl, combine brandy and cinnamon stick. Add and submerge flower heads. Let stand for 1 hour.
3. Meanwhile, in a separate bowl, make batter by mixing together egg yolks, milk, flour, salt, and sugar.
4. Drain flower heads and shake dry. Holding each cluster by its stem, dip flowers in batter. Fry them immediately in 2 inches hot fat in a cast‑iron frying pan. (Fry up to 3 clusters at once.) Remove when lightly browned, drain on paper, and sprinkle with a little icing sugar and a bit of orange juice. Serve at once.
This excerpt has been reprinted with permission from The Old-Fashioned Fruit Garden, by Jo Ann Gardner, published by Skyhorse Publishing, 2012. Buy this book from our store: The Old-Fashioned Fruit Garden.