Elderflower Fritters

It has been a great season for elderflowers one of the best in fact for ten years! Must have been the warn spring we had with plenty of rain! Anyway we have made the elderflower cordial and now there is another reason to go straight back out and forage again for more elderflowers. This is the amazing elderflower fritter which makes a delicious light and delicate dessert. Just right for this time of year.

Serves 4 –6
At least 20 heads of freshly picked elderflowers
200g plain flour
1 organic egg, beaten
300ml cold sparkling water
a good splash of gin
light oil for frying
icing sugar for dusting

Sift the flour into a bowl and make a well in the middle. Put the egg into the well and mixing with a wooden spoon, start incorporating the egg into the flour. Gradually add the water, mixing all the time until the batter is thin, like double cream, and smooth. Finally mix in the gin. Leave the batter to rest in the fridge for 15 minutes or so.
Heat the oil in a deep pan, it needs to come at least 3cm up the sides. Test the heat by dropping in a teaspoonful of batter, it should bubble and start to turn golden quickly.
One at a time, dip the flowers into the batter. Shake off the excess and lower them carefully into the hot oil, holding onto the stalk. Cook them for a few seconds on each side or until the batter turns golden.
Remove and lay on kitchen roll to absorb any excess oil.
When they are all cooked, dust with icing sugar and serve hot. Serve with a glass of chilled Kerrouet Royale.