Elderflower Fritters
| Published: 17th June 2008 20:14 |
This recipe uses an ultra-light Japanese tempura batter, making for an extra crunchy fritter. You can eat elderflower fritters dipped in sugar like an aromatic doughnut or use them as a garnish with summer deserts; they go perfectly with the gooseberry fool recipe.
Serves: 4
Preparation time: 5 minutes
Cooking time: 5-6 minutes
Ingredients
1 medium egg
225ml ice-cold water (this is vitally important, Ice cold)
100g plain flour
4 Elderflower heads, washed and patted dry
Icing sugar for dusting
Method
1. Heat the oil in a very large deep saucepan.
2. Beat the egg in a bowl and add the iced water. Lightly mix in the flour with a fork and beat gently. Don't worry about small lumps, it is more important that you don't over mix.
3. When the oil reaches 180oC, use a sugar thermometer to measure this, or drop a small amount of the batter mixture into the oil, if the oils hot enough it should sizzle and float.
4. Divide each flower head into four pieces each still having a little stalk intact to hold it together. Dip into the batter and place into the oil. I do these one at a time so as not to reduce the temperature of the oil too much.
5. You'll need to turn them as soon at they start to go a golden brown, it should only take about a minute for each side. Allow to drain on kitchen paper. Repeat until all of the flower heads have been dipped and cooked.
6. Dust with a little icing sugar and serve.
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