Hollerküchle in beer batter

Name: Hollerküchle in beer batter
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 8 Elderflower cones; 2 Eggs (Gr. M); 150 g Flour; 1⁄8 l pale ale; 1 pinch Salt; 1 package Vanilla sugar; 1 l neutral oil for frying (e.g. sunflower oil); 7-10 Tbsp Icing sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

8 Elderflower cones
2 Eggs (Gr. M)
150 g Flour
1⁄8 l pale ale
1 pinch Salt
1 package Vanilla sugar
1 l neutral oil for frying (e.g. sunflower oil)
7-10 Tbsp Icing sugar

Directions

1
Separate eggs. Mix flour, beer, salt and vanilla sugar until smooth. Beat the egg whites with the whisks of the mixer until stiff and fold in carefully.
2
Heat the oil in a large pot or deep fryer to approx. 180 °C (wooden stick sample). Dip flower umbels one after the other into the dough, let them drip off a little and fry them in portions in the hot oil for 2-3 minutes until golden brown.
3
Take out and drain on kitchen paper. Dust with icing sugar (do not eat the stems). Vanilla ice cream tastes good with it.