Elder Flower Fritters

Chef Kathryn of The Farmers Feast food blog was in attendance last week accompanying Roger from Springwater Farm Mushrooms. Kathryn had a curious and creative offering for those who braved the rain. Elder flowers, also known as Sambucus, are some of the most pungent of the spring bloom, and she found a way to make them extremely palatable. The berries are better known for the traditional Elderberry Cordial. You can find sambucus all over town. I delighted in it’s far-reaching aroma while biking down the Springwater Corridor the other day where the plant frequents the side of the trail. Here’s her recipe.

Ingredients:

Elder flowers make a lovely fritter. You can also add the flowers to thin pancake or muffin batter. Just mix up your favorite quick bread recipe and stir in as many elder flowers (stems removed) as it will hold. It will make a wonderfully light and distinctly flavored product.

• 2 eggs
• ½ cup milk
• 1 cup AP flour
• 1 Tbsp. sugar
• 1 tsp. baking powder

Directions:

1. Whisk together the eggs and milk.
2. Sift in the flour, sugar and baking powder, stirring gently until just incorporated.
3. Remove the coarse stem of the flower and dip the clusters in the batter.
4. Fry in oil heated to 375 degrees F for about 4 minutes, or until they are golden brown.
5. Drain on a paper towel and if desired, either drizzle them with honey, powder them with sugar, or squeeze a little orange juice over the fritters and roll them in granulated sugar.
6. Serve piping hot.

This continues at http://thefarmersfeast.wordpress.com/2010/05/20/elderflowers/