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.
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