Great stuff happening in the garden this June, elder flowers are abundant and I would like to share a lovely recipe given to me by two lovely German ladies, Theresa and Eva who stayed with us recently. They were surprised to see the elder growing here and it reminded them of their childhood in the countryside where they would often eat cooked elder flowers with ice-cream and I can say that they are delicious! They called them Holund I’m sure someone will correct the spelling!
The recipe is so easy…
Get a deep pot, and put a good 3/4 litre of sunflower oil in heat until hot enough to deep fry; test with a bit of bread, please make sure you don’t leave the pot unattended and also ensure that it is large enough to accommodate the expansion of the flowers when frying without overflowing which could be dangerous.
Pick a few elder flower heads, shake off any insects
Get some fine white flour and sieve it
Add some water use sparkling water if you want to be very posh but ordinary tap water will do whisk together until you have a runny batter.
Dip the flower-heads in, shake off the excess
Place carefully in the hot oil (fry them one at a time)
Fry until crisp but not brown.
Take out carefully by the stalk and with kitchen paper remove excess oil
Place on serving plate dust with icing sugar and a tiny bit of salt and paprika or chilli for a kick and serve with ice cream for dessert or plain enjoy a delicious and pretty feast!
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