🍽️ Crispy Elderflower Fritters

Name: Crispy Elderflower Fritters
Total time: 30 min
Yield: 4 servings
Ingredients: 4 elderflower umbels; 2 heaped tbsp spelt flour Type 1050; 2 tbsp cornstarch; 0.5 tsp vanilla powder; salt; 1 egg; 60 ml carbonated mineral water; 250 ml rapeseed oil; 2 tsp powdered sugar from raw cane sugar

197 kcal · 30 min · 4 servings

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Ingredients

4 elderflower umbels
2 heaped tbsp spelt flour Type 1050
2 tbsp cornstarch
0.5 tsp vanilla powder
salt
1 egg
60 ml carbonated mineral water
250 ml rapeseed oil
2 tsp powdered sugar from raw cane sugar

Instructions

1. Shake the elderflower clusters vigorously to remove any dirt or insects.
2. Sift flour and cornstarch into a bowl. Add vanilla powder and a pinch of salt. Add one egg and 40 milliliters of sparkling water, then whisk until smooth.
3. The batter should be liquid but creamy, not too thin. If necessary, stir in one or two more tablespoons of sparkling water.
4. Heat oil in a small pot. It is ready when small bubbles form around the end of a wooden spoon held in the oil.
5. Stir the batter briefly again. Hold the elderflowers by the stem and dip them in batches into the batter.
6. Let excess batter drip off and fry the flowers in the hot oil until golden yellow. Lift them out with a slotted spoon and let them drain well.
7. Place the fried flowers on a thick layer of kitchen paper to absorb excess fat. Gently pat them dry with another piece of kitchen paper.
8. Repeat the process with all the flower clusters. Put powdered sugar into a fine sieve, dust the still warm fritters with it, and serve immediately.

Nutrition per serving

kcal: 197
Protein: 3 g · Fett/Fat: 14 g · Carbs: 15 g