Photo: Lila la Loop
Fried elderflowers
Elderflowers grow at Baldeneysee Wild elderflowers grow wild by the roadside. They are untreated and naturally organic. Just a few blossoms are enough to create this dreamy dessert: fried elderflowers. The elderflower heads are best transported in a basket and quickly transformed into a delicious dessert at home. A simple Recipe with great impact!
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 15 minutes | 4 | simply | German |
Ingredients
12–20 elderflower umbels
2 eggs
200 ml milk
3 tablespoons of rum or pilsner (with or without alcohol)
5 tablespoons of type 405 flour
1/2 tsp lemon or lime zest
1 pinch of salt
1 liter of vegetable oil or coconut fat for deep-frying
a little icing sugar for dusting
preparation
1. Gently shake the elderflowers (do not wash them) and place them on a white kitchen towel for half an hour. Any insects will collect on the towel and can then be taken outside.
2. For the batter, whisk the eggs with the milk. Add rum/pilsner, flour, salt and lemon zest and stir to form a smooth batter.
3. Heat the oil in a deep fryer or pot to about 170 degrees Celsius. Dip the flower heads in the batter and fry them upside down in the hot oil until golden brown. Drain the fried flower heads on kitchen paper and dust with powdered sugar. Enjoy while still warm.
Combine with
Freshly fried treats like elderflower fritters are best served with a fruit puree made from strawberries or raspberries. They go perfectly with ice cream or parfait.
| Recipe by: |
|---|
| Bianca Killmann |