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Title: Elderflower Fritters
Categories: Dessert Herb
Yield: 4 Servings
| 8 | Elderflower heads,washed | |
| 1 | tb | Orangeflower water |
| 1 | ts | Ground cinnamon |
| 1 | tb | Caster sugar |
| BATTER | ||
| 120 | g | Plain flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 | Egg, separated | |
| 300 | ml | Milk |
A slightly altered 18th century recipe of John Nott, cook to the Duke Of Bolton.
Place the elderflowers in a dish and sprinkle them with the orange-flower water and cinnamon. Make the batter by sifting the flour, salt and sugar together into a bowl, then drip in the egg yolk and add some of the milk, beating until the batter is smooth. Whisk the egg white and fold into the batter. Heat the oil in a frying pan. Take the elderflowers by their short stalks and dip them one at a time into the batter, covering them completely, then place them into the pan and cook until crisp and golden, turning them once. Drain onto paper, sprinkle with sugar and serve hot with cream, vanilla ice cream, sour cream or yoghurt. When presented on a serving dish, decorate with one or two fresh flowers.
"Hemphill's Book Of Herbs"
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