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elderflower frittes

re-post from 2020

The elder trees are in bloom, and I have made elderflower cordial (with plenty of lemon), I sprinkle elderflowers on my strawberries, I have made elderflower sugar and I have made elderflower fritters – sweet, rich and sinful for anyone minding their calories and, for the rest of us, the world’s best midsummer snack or dessert.

 

For MANY elderflower heads, mix a batter of:

250 ml whole milk

100 ml sparkling water

2 tbsp sugar

2 pinches of salt

250 g wheat flour

zest from one lemon

3 eggs

 

neutral-flavoured oil for cooking

icing sugar for dusting

 

 

Allow the batter to sit for at least 30 minutes.

Shake out the freshly picked flower heads (if you rinse them, some of the flavour is lost).

Heat the oil in a pot until it is hot enough to make a drop of batter sizzle.

Dip the flower heads in the batter, one at a time. Cook until golden-brown and remove using a slotted spoon or a fork. Drain the fritters on paper towels, sprinkle with icing sugar and enjoy them as they are or with vanilla ice cream or strawberries.

Napkin Karin Carlander, plate Lov i Listed, knife Kay Bojesen, glass iittala

Nu blomstrer hylden, og jeg har lavet hyldedrik (med rigelige mængder af citron), jeg drysser hyldeblomster på jordbærrene, og jeg har lavet hyldesukker, og så har jeg lavet friturestegte hyldeblomstskærme, søde, fede og syndige hvis man tæller kalorier, for os andre, verdens bedste midsommersnack eller dessert.

Til MANGE skærme blander du en pandekagedej bestående af:

 

250 ml sødmælk

100 ml kulsyret vand

2 spsk sukker

2 knsp salt

250 g hvedemel

Skallen af en citron

3 æg

 

Smagsneutral olie til stegning

Flormelis som drys

 

Lad dejen trække mindst ½ time.

De friskplukkede skærme rystes, hvis du vasker, vaskes en dels af smagsstofferne bort.

Varm olien op i en gryde, den skal være så varm, at den syder om et dryp af dejen.

Dyp skærmene i dejen en ad gangen og steg dem, til de er gyldenbrune, løft op med hulske eller gaffel og dryp af på fedtsugende papir, drys med flormelis og nyd dem alene, som tilbehør til vaniljeis eller med jordbær.

 

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