Making elderflower fritters couldn't be easier. Sean Reeves show us how.
Elderfowers mark the beginning of the bounty of early summer and there's nothing like making elderfower fritters to celebrate. It's so quick and easy too.
Today we nipped outside and ate a few with Sean Reeves who teaches at The Sustainability Centre. Sean does a lot of outdoor cooking with kids and likes to suprise them to unusual but delicious food that they would not eat normally. We keep an eye on his culinary activities and try and get in on the act!
100 ml milk
5 heads elderflowers
1. Whisk the egg yolk, flour and milk together until smooth. Add a small drop of cider vinegar and set aside for 20 minutes.
2. Heat the oil in a deep frying pan as above to 180C. To check it is hot sprinkle a few drops of water into it. If they 'spit' you are ready.
3. Cut the elderflowers into individual florets, leaving on as much stem as possible.
4. Dip the florets into the batter and drop into the hot oil. Cook for 1-2 minutes, until golden brown. Remove and drain on kitchen paper.
You can either sprinkle a little sugar on the florets and serve or make up a tasty yoghurt and honey sauce with 150 ml organic yogurt and a couple of teaspoons of local runny honey. Delicious!
Sean Reeves teaches bushcraft and campcraft at The Sustainability Centre to people of all ages. He particularly enjoys working with kids who struggle with formal education and find themselves outside the system.
Can use Gram flour (chickpea flour) for gluten free option, is also Vegan without the egg. We ate some a few weeks back and used this Pakora mix, but if you prefer them to be non spicy, remove the spices and garlic from the ingredients below, I also added crushed rice for crunchiness which seemed to work, vedy vedy tasty! :)
1 cup chickpea flour
1/2 teaspoon ground coriander
1 teaspoon salt (to taste)
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
2 cloves garlic, crushed
3/4 cup water
we have made these for years only without the egg or cider vinegar.... just self raising flour and soya milk.... cheeper and vegan, sometimes we add a little lemonade when we want it extra sweet
Yes we took the cider vinegar out - but we do use it in elderflower champagne - good it can be made without egg too. Thanks for the comment.