Friday, 3 June 2011

elderflower fritters...

 I followed Hugh Fernley-Whittingstalls elderflower fritter recipe this evening as a Friday treat.

You need to make a batter: Mix 125g plain flour with a pinch of salt, 25g of caster sugar and 2 tablespoons of olive oil. Whisk in up to 150ml water to a consistency of thick paint. Cover and leave to stand for 30 minutes.

In a large high sided pan, heat up at least 5cm of good frying oil. Whisk two egg whites until they form soft peaks, then gently fold them into the batter.

Choose eight large and fragrant elder flowers. Dip the flowers into the batter, allowing the excess to drip off and fry individually for a few minutes until they are puffed up and golden brown. Remove and place on kitchen paper to remove excess oil, keep in a low oven or under the grill until ready to serve.

Pile onto a plate and sprinkle with a little caster sugar. Serve with a wedge of lemon to squeeze over them.

This recipe was taken from The River Cottage Year by Hugh Fearnley Whittingstall. 


  1. they look delicious Emma I'm making elderflower & gooseberry cordial this afternoon if the wind does blow all the elderflowers away first! Rx

  2. Absolutely delicious! Emma ;0)


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