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Elderflower Fritters

June 27th, 2013

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.
Elderflower fritters 2
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.
Elderflower fritters 3
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.

Elderflower fritters 1
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?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.