Elderflowers fried in batter are a recipe that has reached us today from way back in the past, when people used their ingenuity to enrich their table with herbs, fruit and everything edible that the land and the various seasons offered. The results were often absolutely delicious, as are these fritters.
Delicately spray the flowers with water, to clean them. Let as much water as possible drip off, cut off the thickest, toughest stalks and lay them on kitchen paper to dry. Take care because they spoil rapidly; if you’re not going to cook them straight away, put them in a vase with water: they’re flowers after all!
Use the flour and water to prepare the batter, neither too thick nor too liquid (add the water gradually to regulate the texture better) and leave it to rest in the fridge for half an hour.
Heat two fingers of olive oil in a small frying pan (approx. 15 cm in diameter) and prepare a wooden spoon. When the oil is nice and hot (dipping the end of the wooden spoon in it a series of bubbles should form) dip one elderflower cluster at a time in the batter and, straight away, holding it by the stem, put it flower-side down into the boiling oil. After 2 minutes turn the fritter over, and when it’s golden and crispy on the other side as well remove it quickly. Place the fried fritters on a plate with kitchen paper, to absorb the excess oil. Then transfer them to a serving dish, sprinkle with brown sugar and, if you like, decorate the dish with a few little fresh flowers, “saved” from the boiling oil.
Instructions for use: eat them straight away, nice and hot!