Elderflower fritters with honey
By Emily Kydd
Lightly fried, golden and crunchy, drizzle these delicately battered elderflowers with orange blossom honey for a dessert with a difference
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Prep:15 mins
Cook:5 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 173
-
fat 7g
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saturates 1g
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carbs 23g
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sugars 2g
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fibre 1g
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protein 4g
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salt 0.4g
Ingredients
- 16 elderflower heads
- sunflower oil, for deep-frying
- 100g self-raising flour
- 2 tsp cornflour
- 2 tsp golden caster sugar
- 1 egg
- 175ml sparkling water
- icing sugar
- orange blossom honey
Method
Cut away any elderflower stalks, just leaving the head still joined together. Half-fill a large saucepan with oil and set over a medium heat – you want it to reach 180C on a temperature probe.
While the oil is heating, mix together the flours, sugar and a pinch of salt in a bowl. Beat together the egg and sparkling water. Make a well in the centre of the flour, then slowly pour in the wet mixture, whisking until combined – you want it to be lumpy. You’ll need to use the batter immediately.
Dip the elderflower heads into the batter, then drop into the hot oil, a few at a time. Cook for 30 secs-1 min until golden, then remove using a slotted spoon and drain on kitchen paper. Dust generously with icing sugar and drizzle over some honey. Eat straight away, while crisp.
