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elderflower fritters

heads of elderflower (picked on a sunny day), leaving a long stalk

1 egg

4 oz flour

1/4 pint of milk

oil for frying

golden syrup

Pick the elderflowers just before cooking, they don't sit around well. Beat the egg, flour and milk together. This makes a fairly thick batter, add more milk if you like it thinner. Heat the oil, about 2 inches deep, in a pan. Holding the flower head by its stalk, dip into the batter.. you might need to poke it in with a folk. Then lower gently into the hot oil. cook for a minute or so, then lift out by the stalk and repeat. The batter should be enough to do about 4 - depending on how big they are.

serve with golden syrup

 

 

©colour it green 2007