Fried Elderflower Blossoms

Pick elderflower blossoms during a walk (preferably far from busy roads), dip them in pancake batter, and fry them in hot oil.

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 16 pieces Elderberry, flower, fresh

  • 2 piece Egg, fresh

  • 250 g Flour, Wheat, bread flour

  • 2 dl Alcohol, Wine, White

  • 1 dl Oil, plant, sunflower

  • 10 g Sugar, brown

  • 1 pinch Salt, table

  • pieces Powdered sugar

Steps

  1. Separate the egg yolks from the egg whites; set aside the egg whites. Sift the flour into a bowl, add wine, oil, egg yolks, sugar, and salt, and quickly whisk into a smooth batter. Let the batter rest for 30 minutes. Clean the elderflower blossoms.

  2. Beat the egg whites into stiff peaks and gently fold them into the batter. Heat oil in a deep pan.

  3. Dip each elderflower blossom individually into the batter and fry them in the hot oil for about five minutes until golden brown. Flip them during frying to ensure even browning on both sides. Place the fried blossoms on paper towels to absorb excess oil, arrange them on a serving plate, dust with powdered sugar, and serve with cherry soda or lemonade.

Nutrition Information (Per 100g)

  • Calories: 223.37 kcal
  • Fat: 2.49 g
    • Saturated Fat: 0.71 g
  • Carbohydrates: 38.59 g
    • Sugars: 1.6 g
  • Protein: 7.65 g
  • Fiber: 2.85 g

Advice

Use enough fat for frying so that the blossoms can float in it. Add them to the oil gradually, not all at once, as they need enough space. The blossoms can also be fried in coconut fat or palm oil.