Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE ELDERFLOWER FRITTERS
- Sunflower oil for deep
- 8 Heads elderflower; depending
- (8 to 12)
FOR THE BATTER
TO SERVE
Preparation
1 For the Batter: Sift the flour into a bowl with the sugar and salt. Add the lemon zest and eggs, and splash in about half the milk and half the wine. 2 Begin whisking the liquids into the flour, gradually incorporating the rest of the milk and wine to make a smooth batter. Let it rest for at least half an hour before using. 3 Shortly before serving, heat the sunflower oil in a large deep pan or wok. Check the temperature by frying a small cube of bread in it. It should start sizzling as soon as it meets the hot oil and brown within 30 seconds. 4 One by one, take the flowers by their stems and dunk into the batter. Lift out and let the excess batter run off, then slide into the oil. 5 After two minutes the underneath should be light golden brown. Turn the fritters and crisp for another minute. Drain on kitchen paper before serving. Converted by MC_Buster. Recipe by: Sophie Grigson Converted by MM_Buster v2.0l.
