Elderflower fritters


  • 200g/1 cup flour
  • A pinch of salt
  • 4 tablespoons of olive oil
  • 150ml warm water
  • 1 egg white
  • Butter
  • 2 heads of elderflower (stalks removed)
  • Honey (to serve)
  • Method:

    Mix together the flour and salt.

    Stir in the oil and slowly add the water, whisking until it looks like think cream.

    Whisk the egg white until light and bubbly, and fold into the batter, with the elderflower.

    Heat some butter in a pan and, once hot, add the batter in large tablespoons, leaving space between each one. Once the underside is golden, flip and cook the other side.

    Serve while still warm, drizzled with a little honey.

    Published by The Saxon forager

    Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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