So we were out & got a waft of something lovely, lemony & flowery. Elderflowers were in their absolute prime, lacy & fragrant & abundant. We filled a bucket with flowers & set to. The fruits of our labour were a lovely batch of steaming hot EF fritters & bottles & bottles of cordial, which we promptly added to Prosecco, ice cream, gooseberry crumble, Lemon sorbet………
Sift 100g of plain flour into a basin then add 2 tablespoons of oil and 175ml of sparkling mineral water. Beat to a thick paste, then stir in a tablespoon of sugar, caster's best. Set aside for 30 minutes.
Just before frying the elderflowers, beat an egg white and fold it into the batter. Thoroughly but gently, rinse your elderflower heads, bugs do nothing to enhance the fritters ! Shake them dry and snip the flower heads into small stems.
Dunk & cover the flowers with batter & lower carefully into bubbling oil. Hold them under the oil by pushing down with a wooden spoon. When the batter is pale gold and crisp they're done. Drain on kitchen paper, get busy with a sugar shaker & enjoy.
If you're feeling zesty as we were a squeeze of lemon juice gives a kick. Or for an extra sensation dip into a jar of liquid sunshine, otherwise know as homemade lemon curd, makes your face go funny but it's worth it. Yum