Deep-fried elderflowers
Ingredients
8-12 elderflower heads
150 g flour
15 g Dansukker Granulated Sugar
1/2 g salt
2 egg yolks
2 egg whites
300 ml water
30 ml liquid margarine
Oil for deep-frying
To coat
Dansukker Granulated Sugar
Strawberry sauce
250 g strawberries
15 g Dansukker Icing Sugar
Instructions
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.
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Wonderful elderflower
At long last the wonderful elderflower is in bloom. You can pick the flowers of the elderflower in June and July, and the ripe berries in August. Both the flowers and the berries can be used in many delicious foods – that are also very easy to make. We've brought all of our wonderful elderflower recipes together here.
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Summer - punnets of perfect strawberries! Make the most of all the summer strawberries. Delicious eaten as they are - but be inspired too by our strawberry recipes. If you are too busy to do anything with these wonderful strawberries now, simply freeze the berries until the winter.
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