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Elderflower Fritters

Light, crisp and beutifually floral. Elderflower fritters are a delictable alternative to any sweet treat.

30 minutes to prepare
Serves 2 - 3
Print Recipe


We found this recipe from Spoonfuls of Germany. To see more of their recipes click here.

  • 12 large elderflower heads with 3 inch long stems
  • 70g plain flour
  • 1 large egg, seperated
  • 120ml milk
  • 2 tsp sugar
  • Pinch of salt
  • Preferred frying oil
  • Icing sugar for dusting


Be careful! Elderflower stems are poisonous so make sure you don’t get carried away and nibble on those as well.

  1. Shake the elderflowers to remove any insects and immers the flowers in a large bowl of cold water. Swish around and place in a colander to drain.
  2. Whisk the flour, egg yolk, milk and sugar until a smooth consistency. In a seperate bowl, beat the egg white with a pinch of salt until it stands in stiff peaks.
  3. Fold the egg white into the batter. It should be a thick liquid. If it's too stiff, add a little bit more milk, a tablespoon at a time.
  4. Pour the oil about 1 inch high in a small heavy pot and heat to 370 degrees, or until the oil is hot enough to sizzle a breadcrumb.
  5. Dip one flowerhead at a time into the batter. Move it around to coat evenly, then shake it gently to remove excess batter.
  6. Holding it by the stem, or with tongs, immerse the flower into hot oil and fry until golden.
  7. Transfer the fried flowers onto a plate lined with kitchen roll and continue to fry the rest of the flowers.
  8. Dust lightly with icing sugar and serve warm!
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