Elderflower fritters with honey

• elderflower blossoms16

  heads

• sunflower oil↗

  for deep frying

• self‑raising flour↗100g g
• cornstarch2 tsp tsp
• golden sugar↗2 tsp tsp
• egg↗1
• sparkling water↗175ml ml
• powdered sugar↗
• honey from orange blossoms↗

Step-by-step instructions

1. 1

   Trim all the stems of the elderflower blossoms, leaving only the heads which remain attached. Fill a large pot halfway with oil and heat over medium flame – bring the temperature to 180 °C using a thermometer.

2. 2

   While the oil heats, combine flour, sugar and a pinch of salt in a bowl. Beat the egg with sparkling water. Make a well in the centre of the flour, then slowly pour in the wet mixture, whisking until combined – the batter should stay lumpy. Use the batter immediately.

3. 3

   Dip the elderflower heads in the batter, then drop them into the hot oil a few at a time. Fry for 30 sec–1 min until golden, then remove with a slotted spoon and let drain on a paper towel. Generously dust with powdered sugar and drizzle with honey. Serve immediately while crisp.