1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.21 out of 5)

Elderflower Fritters

VegetarianDairy Free

Fragrant elderflower heads are coated in a light, tempura-style batter, and deep-fried until crisp. Dredged with icing sugar and served with lemon wedges to squeeze over, they make a lovely early summer treat.

Serves : 4
Prep : 10 minutes, plus 1 hour standing
Cook : 20 minutes
  • 12 freshly picked large elderflower heads, cut with a length of stem attached
  • Icing sugar, to dust
  • 1 lemon, quartered, to serve
  • Sunflower oil, for deep frying


  • 80g plain flour
  • 20g cornflour
  • 1 tablespoon caster sugar
  • 225ml chilled sparkling water
  • 1 egg white


  1. First prepare the batter. Put the flour, cornflour and sugar into a large bowl. Add the sparkling water and mix very briefly and lightly until just combined. Leave to stand for an hour.
  2. Meanwhile, gently shake any insects out of the elderflower heads but do not wash them. Trim the stems to about 5cm below the flower head – this will provide a ‘handle’ when battering the flowers.
  3. After the batter has rested for an hour and you’re ready to fry and serve the fritters, beat the egg white to soft peaks. Gently fold into the batter with a metal spoon until evenly combined.
  4. Prepare the oil for deep frying. If using a deep-fat fryer, preheat the oil to 190˚C. If you’re using a pan, choose a wide, deep one and do not fill it above a third of its depth with oil. Set over a high heat to get hot, and to test if it is ready for frying drop a little batter into the oil – if it immediately rises surrounded in bubbles, the oil is hot enough
  5. Holding the flower heads upside-down by their stems, gently dip the elderflowers into the batter. Allow any excess to drip off back into the bowl.
    Lower the elderflower head into the oil gently – it will spread out and float. Use the stem to push the flower head under the oil a little to ensure that all of the batter gets fried. Fry one flower head at a time, and cook until lightly golden and crisp. Lift the flower head by its stem and sit it on some kitchen paper for a few moments to absorb any excess oil.
  6. Transfer to a serving plate, dust with icing sugar and serve with a lemon wedge.


Recipe by Wild Food UK; development and photos by Otherwise for Wild Food UK


Post a Comment

Your email address will not be published. Required fields are marked *