A Conversation for Beverages and Potions from the Elder
BigAl Patron Saint of Left Handers Keeper of the Glowing Pickle and Monobrows Started conversation Jun 22, 2006
I coolected this from The Guardian Weekend on 10th June, 2006.
The author, Matthew Port, says that one can make frittewrs from all manner of leaves and flowers - burdock is really good, but elderflower is the best.
He makes a tempura batter rather than the usual variety because it's lighter and crispier, and one gets more of the flavour of whatever it is one's battering. The secret is in the water which should be VERY cold..
This recipe serves 4:
225 ml iced water
140g plain flour
Pinch of salt
For the fritters:
16 elderflower heads
FDirst make the batter. Beat the egg, then add the water. Slowly sift the flour and salt into the egg mix, whisking to ensure there are no lumps.
Fill a wide, deep-ish pan with veg. oil to come 2-3 cm up the sides; heat almost to smoking point.
Dip the elderflower heads into the batter and fry, a few at a time, until golden-brown.
Drain on a kitchen towel while you finish off the cooking.
Sprinkle with sugar and serve while still hot.
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