Pinelands Nursery’s Elderflower Fritter Recipe

Pinelands Nursery’s Elderflower Fritter Recipe

We loved making these elderflower fritters.  They are a perfect treat for a warm early summer evening.  The flowers naturally shine and taste slightly of honey.  Large clusters of battered and fried flowers covered in powdered sugar almost make them look ready to place in a vase.

Our big tray of freshly picked Elderflowers!

The batter is very simple to make. Most ingredients you will have on hand. The biggest decision you have to make is which liquid to use. You can surely substitute milk in for the beer in this recipe but we were intrigued by the bubbly hoppy flavors the beer could offer. When making your batter, make sure it is on the thinner side; too thick and you end up with large cakey flower heads. If the batter is thin you’ll notice that it almost seems like each individual flower is crusted on its own. This results in a light and airy finished product.

One Elderflower head

After dipping the flower heads in the batter it is important to let the excess batter drip off. Once you place your flowers in the oil make sure to give the stems a little shake. This allows the flower head to expand back into its natural, wider, flatter shape and makes for a more impressive plate (we think it makes them a little more delicious too!)

The finished product: Elderflower Fritters!
After pulling the flowers out of the oil at a delectable golden brown, let them dry on a paper towel.  Once dry, place the fried elderflower right-side up on a plate.  Now dust the flower to your heart's content with powdered sugar!  It will resemble an herbaceous funnel cake.  Lastly, we like to drizzle our elderflower fritters with some of the honey our bees produce right here on our farm from the nectar they’ve gathered from our wildflower fields.  The only thing left to do is enjoy!

12 freshly picked elderflower heads with about 2 inches of stem.
1 egg
1/2 cup all-purpose flour
1/2 cup beer (we used Sam Adams Summer Ale but any light in color beer will work)
Pinch of salt
2 teaspoons fine, granulated sugar (optional)
1 cap full of vanilla extract
Oil for frying (We used canola oil)
Powdered sugar for dusting

1. Gently shake the flowers to remove any dust or insects that may still be in them. I have heard washing the flowers can remove the flavor but a dunk in cold water would also work for this step. You just don’t want to give our 6 or 8 legged friends a hot oil bath.

2. In a bowl mix your egg, flour, sugar, salt and half of the beer. Mix until you have a thick batter with no lumps. No mix in the remaining beer so that you have a thin batter.

3. Heat about ½ inch of oil in a pot or pan to approximately 370 degrees F. Hold the flowers by the stem and duck in the batter until all of the flowers are coated. Let the excess batter drip off. Dip the flowers in the hot oil and shake slightly so that the flower head expands to its normal shape.

4. Fry until golden brown then remove the flower and set on a paper towel to dry.

5. Dust the elderflowers with powdered sugar and add a drizzle of honey to complete the dish!

6. Eat while still warm and crisp

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