Elderflower Fritters
Mom used to like these when the elderberry bushes were blooming, late spring or early summer.
1 cup flour
1 tbsp sugar
1 tsp baking powder
2 eggs
1/2 cup milk
vegetable or canola oil for frying
powder sugar for dusting
Before picking flowers, prepare batter by combining flour, sugar, baking powder, eggs, and milk in a medium-sized mixing bowl.
Pour oil into frying apparatus.
Run outside and pick flowers. Upon returning inside, turn oil on to heat. Gently dust the flowers, making sure there are no little bugs in the flowers. Some people recommend gently washing the flowers, but that removes all of the pollen, which really adds to the flavor of the fritters.
Once oil is hot (about 375° F) drip flowers into batter and place into oil with stem sticking up.
Once lightly golden brown around the edges, use kitchen shears to trim stem, then flip. After about another 30 seconds, remove from oil and place on a paper towel lined plate. Immediately sprinkle generously with powdered sugar. Eat while hot.
Elderflower Dumplings (Google translation)
from https://www.genusserbe.bayern.de/
I found this recipe on a German site in with their baked goods recipes, so my recipe comes through Mom’s German heritage. Google translated the name of the recipe as "Elderflower Dumplings". They use white wine in their recipe.
for 4 people
shopping list
5 elderberry cakes with stems facing upwards, on a plate, 2 eggs, 200 ml milk, 150 ml white wine, 25 g honey, rum flavouring, 1 packet of vanilla sugar, salt, 150 g flour, clarified butter, freshly picked elderflowers (whole umbels), powdered sugar
How it's done
Beat the eggs until frothy, then add the milk, wine, honey, a little rum flavoring, vanilla sugar, salt and flour. | Let the dough rest for half an hour. | Heat plenty of clarified butter in a pan. | Dip the umbels into the dough and fry in the clarified butter until golden brown. | Sprinkle with icing sugar before serving. Vanilla sauce goes well with this.
Tip
Just shake out the umbels, do not wash them
