From Jennifer Kane

I can't send you a photo of this delicious old recipe for elderflower fritters as I can't get out to pick any, but perhaps you will be able to incorporate it on your site if you think it suitable.


For a light and crispy batter:

4 tablespoons flour
1 tablespoon olive oil
half a cup of tepid water
1 egg white
a pinch of salt
deep oil for frying


Mix the flour, olive oil and salt together, then add the water , and mix it into asmooth paste. It will seem a bit thick, but that is as it should be.  Leave it to stand for at least a half hour.

Meanwhile prepare the elderflowers. Clean them and trim them if necessary butdo not break them up. Then whip the egg white until stiff and add to the batter mixture.  Have the deep oil good and hot, dip the pieces in the batter and fryuntil golden. You can dredge with sugar if you like, or put them in a dish of warmed runny honey.

A lovely seasonal treat.