The elderflowers are starting to fade. Every year, when they bloom, I have great intentions to pick them for fritters; then every year I forget. This year, I finally remembered, or I suppose I was finally in the right place at the right time.
My mom has a ton of elderberry bushes in her garden. There are a few different varieties because my parents have been collecting them for years. They love the berries, my mom makes jelly and I usually make elderberry syrup.
Last week, I picked about a dozen blossoms, whipped up a quick batter. Here’s the recipe in case you’re interested: 3/4 cup of organic flour, 2 Tablespoons of melted butter, 3/4 cup water, milk, a pinch of salt and a dash of vanilla mixed to a batter. After letting this sit for 30 minutes, fold in a beaten egg white. The blossoms were dipped and fried in coconut oil. I learned that you should shake off some of the batter or the delicate elderberry blossom flavor gets lost.
The stems should also not be eaten, so after using the main stem for dipping in the batter, I snipped it off with scissors right at the base of the flower clusters. After removing from the pan they were sprinkled lightly with a little organic sugar. All-in-all, these were a hit. Not a bad way to get some extra coconut oil in your diet, and a much healthier version of heavy fried fair food!
Have you ever eaten elderflowers?Filed under Cooking | Comments (10)