>> 1 cup flour
>> 1 small egg
>> 1/2 cup elderflower syrup or cordial
>> 1/2 cup water
>> Several large umbels of elderflowers
Whisk all ingredients until the batter is smooth. Set aside.
Break off the smaller umbels from the main umbel. Keep part of the green stem so that you can use them to hold the flower fritter. Once you have as many as you like, set these aside.
In a skillet over medium heat melt 1/4 cup butter. Once melted, dip the floral umbels into the batter then place into the skillet keeping the stem up. If you like your fritters thin, then you will not need to flip them. If you like them thick, then turn them over during the cooking. Thin or thick, cook until golden brown. If need be, add more butter to the skillet as required while cooking.
Once cooked set on a plate covered with paper towel to drain excess butter. You can use the uncooked stems to hold the fritters as you eat them but do not eat the stems unless cooked.
Serve as is or add a drizzle of elderflower or maple syrup.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Elderberry
Recipe Category: Desserts and Snacks
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