As threatened in my last entry I thought I would do something with Elderflowers.
About 3 years ago we planted (stuck some twigs in the ground) 3 elder bushes at the side of the potager. This year they have produced a good head of Elderflowers which is great for the kitchen.
Elderflowers make great ‘champagne’ and cordial both of which I will deal with later, but I thought I would make Elderflower fritters which if you get them right are perfumed pillows of pure yum.
The most important thing about making Elderflower fritters is to use only the best and freshest florets picked on a warm sunny day as you need the heat and the sun to develop the perfume in the florets.
Making fritters is easy provided your frying oil is in reasonable condition and your not using a recipe that assumes your making pancakes. My favourite recipe is a study in simplicity and frugality (hardly any is left over). You need;
- Elderflower heads, 3 or 4 per person
- 100ml Milk
- 50g Flour
- 1 Egg separated
- A pinch of salt
Pick as many Elderflower heads as you need per person, remember only if it’s warm and sunny, if it isn’t eat something else.
Add the milk, flour, egg yolk and salt to a bowl, blend together and leave to stand for at least 30 minutes. Then whisk the egg white to a soft peak consistency and fold carefully into the batter mixture.
Give the elderflower heads a clean by gently shaking any bugs or bits off, do not wash them in water. Hold them by the stalks and gently dip the in the fritter mixture. Add the Elderflowers to the fryers, as you do so give each floret a gentle twizzle as the flower head will open up to its natural shape rather than stay as a gluey clump. Take care not to overcrowd the pan, it will take several passes to get it all done. When the fritters are golden, turn them over with a fork or tongs and cook the top sides, keep a close watch on each stage as they will cook quickly. Once cooked drain thoroughly on absorbent paper and keep warm in an oven.
There’s no sugar in this fritter recipe, but that’s OK because I like to serve my fritters with a drizzle of honey.
That’s it, if you want to cook your own don’t hang around as the Elderflower season will be gone quickly.
I’ll write up about making Elderflower Champagne and cordial later in the week.