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“Elderflower Fritters”

Austin, Texas. June 20, 2011

I love eating wild foods which you can probably tell by now.

Also, fried dough is delicious.

So is amaretto.

I had read about elderflower fritters in the process of making elderflower syrup and I just had to know more.

Edible earthy tasting flowers, amaretto flavored batter, powdered sugar… let’s go!

It begins with flour, lemon zest, 2 eggs, vanilla, cinnamon, almond milk, amaretto, and a whole bunch of elderflowers. You’ll also need a pinch of salt and some vegetable oil.

You could also use brandy or cointreau, Sambuca, or whatever other liquor banks the walls of your liquor cabinet. I chose amaretto because the flavor of almond thrills me. I also added a dash of vanilla in there that my friend Mr. Recipe brought back to me from a far away land. I couldn’t resist, exotic vanilla is intoxicating.

Soak the flowers in this potion for about 30 minutes or so.

Meanwhile, mix the flour and the lemon zest and the cinnamon.

And separate two eggs. I would like to take this moment to point out and the two completely different egg yolk sizes that my chickens produced. How am I supposed to bake under these conditions?!?

Beat the irregular yolks and add the almond milk.

Pour the whole affair into the flour mixture.

Give it a mix. It should be like pancake batter when you’re done so feel free to add more almond milk if it doesn’t look right…

Once the lumps are out, this is what it will look like.

Separately, beat your egg whites to stiff peaks and fold it into the batter.

Remove the flowers from the soaking liquid…

Dunk them into the batter…

Give them a gentle shake so that they aren’t too goopy…

And drop them into some hot oil.

Have a paper towel ready to place them on after you’ve cooked them on both sides so that it soaks up any excess oil.

Serve immediately, but before you do…

A little powdered sugar is in order!

Give it a nice shake. Especially on Mondays, Mondays require a healthy dose of powdered sugar.

And there you are, a lemony, almondy, doughy, earthy, powdered sugary flower treat.

You might also like:

~ Elderflower Syrup by Georgia Pellegrini

~ Elderflower Liquor by Hunder, Angler, Gardener, Cook

~ Elderflower, Bubbly & Fried by Delicious Days

~ Elderflower Soda Recipe by 101 Cookbooks

Print
“Elderflower Fritters”

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 4-6 servings

“Elderflower Fritters”

Ingredients

  • 6 cups elderflowers, short stems in tact
  • 1.5 - 2 cups amaretto, brandy, Sambuc or your other favorite liquor
  • 1/2 teaspoon vanilla extract
  • 2 cups flour
  • Zest of 1 lemon
  • 1 pinch, salt
  • 1/2 teaspoon cinnamon
  • 2 eggs, separated
  • 3/4 cup almond milk
  • 1 cup vegetable oil, plus more as needed
  • 1/4 cup powdered sugar

Instructions

  1. Combine the amaretto and vanilla in a bowl and soak the flowers in the mixture for at least 30 minutes.
  2. In a separate bowl, combine the flour, lemon zest and salt.
  3. Whisk the egg yolks in a small bowl and add the almond milk, then mix into the dry ingredients.
  4. With a hand mixer in a medium bowl, beat the egg whites into stiff peaks, and fold it into the rest of the batter.
  5. Heat the vegetable oil in a cast iron skillet over medium-high heat.
  6. Dip the flowers into the batter, holding them by their stems and shake them gently as you remove them to get rid of excess batter. Place them into the hot oil one at a time and turn them over after about 1 minute or are golden brown on one side. Cook for about 1 minute more on the other side, then transfer to a paper towel. Do this until all of the flowers are fried.
  7. Sprinkle with powdered sugar and serve immediately!
http://georgiapellegrini.com/2011/06/20/recipes/elderflower-fritters/

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