Treat yourself this weekend with deep-fried elderflowers.
Bearing yellowish-white blossoms in June and July and dark purple ripe berries in August, the elder bush is a colourful option for your tasty treats!
This recipe is courtesy of Siúcra and we can’t wait to tuck in!
4 portions
Ingredients:
- 8-12 elderflower heads
- 150g flour
- 15g Siúcra Granulated Sugar
- ½ g salt
- 2 egg yolks
- 2 egg whites
- 300ml water
- 30ml liquid margarine
- Oil for deep-frying
To coat:
Siúcra Granulated Sugar
Strawberry sauce:
250g strawberries
15g Siúcra Icing Sugar
Start with the sauce. Liquidise the strawberries with a fork or in a blender. Add the icing sugar and set aside. Shake the elderflowers to remove any loose flowers. Combine the flour, sugar and salt in a bowl.
Add the egg yolks. Whisk in the water a little at a time. Whisk the batter until smooth. Add the margarine. Beat the egg whites until stiff and fold into the batter. Dip the elderflowers in the batter and deep fry in 180°C hot oil.
Dip the freshly fried elderflowers in sugar and arrange on serving plates. Serve immediately with the strawberry sauce.
