A sweet and crispy way to enjoy your harvested elderflower.

Recipe: Jane Wrigglesworth

INGREDIENTS

200g flour
125ml milk
2 eggs
2 tsp caster sugar
pinch of salt
16 elderflower heads
vegetable oil
icing sugar

METHOD

Whisk the flour, milk, eggs, caster sugar and salt in a large mixing bowl until smooth. Heat the oil in a deep-fryer or large heavy-based saucepan.

Dip the elderflower heads in the batter, then drop in the hot oil, a few at a time. Fry until golden.

Dust the fritters with icing sugar and serve hot with vanilla ice cream drizzled with elderflower cordial.

NB: don’t eat the stems.

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