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Wash delicately the flowers and get rid of the woody ends.
Let dry completely upside down on a clean working surface.
Prepare the batter. In a large bowl, mix the flour and the milk until you get rid of any lumps. Add a beaten egg and some drops of vanilla extract.
Dip a flower at a time in the batter to coat completely.
Fry immediately a flower at a time in hot oil for 30-40 seconds until crisp and lightly golden.
Serve hot or warm, dusted with confectioner’s sugar.
Sambucus (elder or elderberry) is a wild flowering plant in the family Adoxaceae, that grows all over in spring time. The flowers of Sambucus are used to produce elderflower cordial, liquor and syrup. Despite the similarity in name, it has nothing to do with the Italian liqueur Sambuca (which is mostly made with star anise essential and is similar to French Pastis, Greek Ouzo and Turkish Raki). Edelberry blossoms do not taste like anise… they taste like marshmallows.
I’m pretty sure that eating flower fritters may seam a little oddy… but I’m sure that if you have the chance to try them you won’t be disappointed. I love these fritters because edelberry blossoms are delicate and white like childhood and they remind me of childhood memories, when my grandma used to fry some fritters for us. Moreover, they remind me a far away friend, and the long spring time walks we had together.
This recipe has been selected to contribute to the Expo 2015 World Recipes the global and crowdsourced cookbook gathering the best traditional recipes from all over the world.