Inspired by my friend, Ivan’s efforts and sad to see the crop the elderflowers being ‘wasted’, I made this elderflower fritter. There are recipes by Nigel Slater and from other websites that you can google so I won’t bore you with those. My batter was egg-less and fizzy water- less- I used potato flour to give it some ‘body’ and used soda bicarbonate to add some ‘fizz’. I also added couple of drops of lemon juice to a batter made with potato flour and arrow root flour (I like gluten free stuff!). I also added the sugar in the batter and lightly sprinkled some icing sugar when serving. Served with my home-made ice-cream of Venezuelan chocolate, it made a great complementary combination. I experimented with various batter consistencies and at the tasting thought that the mid-consistency batter worked out the best. My son preferred the more ‘lumpy’ version. Watch out for the tiny black bugs before you use the flowers for cooking!!
For my earlier post on elderflowers, please see-