Baked elderflowers

Name: Baked elderflowers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Flour; 2 Eggs (Gr. M); 1/4 l dry white wine; 3 TABLESPOONS Sugar; 7-10 Tbsp Salt; 8 Elderflower umbels (from the garden or the roadside); 1 l oil for frying; 4 scoops of vanilla ice cream; 7-10 Tbsp Icing sugar

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Flour
2 Eggs (Gr. M)
1/4 l dry white wine
3 TABLESPOONS Sugar
7-10 Tbsp Salt
8 Elderflower umbels (from the garden or the roadside)
1 l oil for frying
4 scoops of vanilla ice cream
7-10 Tbsp Icing sugar

Directions

1
Mix flour, eggs, wine, sugar and 1 pinch of salt until smooth. Let the dough swell for about 30 minutes.
2
Shake out the elderflower umbels and wash them carefully if necessary. Drain well on kitchen paper. Heat the oil in a large pot or in a deep fryer to approx. 180°C - it is hot when bubbles appear on a wooden handle.
3
Dip the flower umbels one after the other into the batter and let them drip off a little. Fry in hot oil for 2-3 minutes until golden brown. Lift out and let drain briefly on kitchen paper. Arrange with 1 scoop of ice cream on plates and dust with icing sugar.