For me, June is synonymous with elderflower. It is probably the best thing to forage for this month and there are so many things you can do with it. Elderflower sparkle, cordial, addition to rhubarb or gooseberry dishes, and fritters. Elderflower fritters are a good dessert this season; they are light, not too sweet and full of that lovely somewhat musky flavour.
So here is a super easy recipe for flower fritters, other flowers to try in this recipe are white and red clover.
Elderflower Fritters
Tempura batter
- 3/4 cup cornflower
- 1/4 cup flour
- 1tsp baking powder
- pinch salt
- 1 egg, lightly beaten
- 1/2 cup icy water
Other requirements
- 2 inches of oil in a pot
- 6 large flower heads, separated into florets with stalks attached
- Icing sugar
Method
- Heat the oil in the small pot
- To a small bowl, add the dry ingredients and mix
- Add the egg and the water, mix through
- Coat each floret in batter, shaking off the excess
- Fry for less than a minute till cooked through, turning if necessary
- Remove fritters from oil and set aside till all are done
- Dust with icing sugar and serve while still warm
