Elderflowers are by far the most delicious edible flowers, in my opinion. Their smell and taste is simply divine. I love to make homemade elderflower cordial, elderflower Kaiserschmarrn (shredded pancakes) or drinks and cocktails that contain elderflower syrup. One of my favorite recipes had been missing on this blog, until now: Elderflower fritters or “baked elderflowers” – if you would literally translate the German name.
At my parents home, there are four huge elder bushes in the garden. Therefore, it’s not surprising that my family has been using elderflowers and, later in fall elderberries, for cooking a lot. Elderflowers are blooming in May and June, only for a couple of weeks. One of my dearest recipes is the one for elderflower fritters.
We used to eat them as dessert – but when my mom or granny made a huge batch of these, my sisters and I sometimes skipped the main dish since we all have a sweet tooth.
Recipe for Austrian Elderflower Fritters
In a bowl, mix all ingredients for the batter. Heat about 1/4 to 1/2 inch of oil in a pan over medium heat.
Holding the elderflowers by their stems, dip each elderflower into the batter, then drop them into the pan with the hot oil, flower side down.
Fry until lightly golden.
The bottom side should be golden brown, the batter facing up should at least be solid. Remove from the oil and place them briefly on a paper towel.
Enjoy dusted with confectioners’ sugar. Usually, the fritters are accompanied by a fruit compote like rhubarb or other seasonal fruit. They also taste gorgeous with a scoop of vanilla ice cream.
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to email@example.com Robert: "I tried these elderflower fritters today. Very interesting. Will have to do next time with fresh flowers." Monika: "Once again, I tried one of your recipes. It turned out fantastic. Thank you so much"