Elderflower fritters

Foraging diaries # 10: Elderflower

This is the last elderflower recipe of the season. 

I picked the elderflowers at the end of June and it was difficult enough to find them. Foraging rules state that one always needs to leave some (fruit, flowers, seeds, etc) behind for the birds to eat. I did not manage to pick the 8-12 flower heads the recipe calls for, I managed 5.

Darina Allen advises eating the fritters with gooseberry and elderflower compote. I agree. The fritters by themselves don't have a strong flavour but paired with compote or jam are very delicious. I reckon it doesn't have to be gooseberry and elderflower compote though, any fruit jam you have at home is likely to pair well.

Serves: 4 persons.

Ingredients:

• 110g plain flour
• 1 egg
• pinch of salt
• 150ml lukewarm water
• 8-12 elderflower heads
• sugar
• vegetable oil for frying

Method:

1. Sieve the flour into a bowl. Add the salt. Make a well in the center and drop in the egg.
   
2. Using a whisk, bring in the flour gradually from the edges, slowly adding in the water at the same time.
   
3. Heat the oil.
4. Shake out any bugs from the flower heads.
5. Hold the flowers by the stalks and dip into the batter. Fry until golden brown.
6. Drain on kitchen paper, toss in caster sugar and serve immediately with gooseberry and elderflower compote.

We weren't quite sure how to eat them. Knife and fork? With hands? The below video shows the way I found easier.