Elderflower Fritters
This tasty elderflower fritter recipe shows how delightful eating foraged food can be!
5 minutes prep, 5 - 10 minutes cook
Serves 4
Ingredients
Sunflower oil, for frying
1 large free-range organic egg
120 ml ice-cold sparkling water
70g plain flour
Pinch of fine salt
1½ tsp sugar
8 large heads of freshly picked elderflowers, shaken to remove insects
Icing sugar, for dusting
Method
Fill a large pan one-third full with sunflower oil and place over a medium heat. Whilst the oil is heating, in a mixing bowl beat together the egg, half the water, the flour, salt and sugar and beat until combined.
Dip the flowers into the batter, shaking off any excess, and place into the hot oil and fry for a few minutes, until golden. Remove from the oil and place on a piece of kitchen paper to drain.
Dust in icing sugar and serve immediately.
Recipe taken from FORAGE: Wild Plants to Gather, Cook and Eat, by Liz Knight (Laurence King, £20)
Visit websiteMore recipes to try
45 minutes, plus cooling, soaking and chilling
Serves 8
15 minutes
Serves Serves 2 as a main, 4 as a side
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