These fritters make a delightful and delicately flavoured dessert, especially when served with double cream or vanilla ice-cream.
12 clusters of elderberry flowers
¼ cup plain flour
1½ cups water
Oil for deep frying
Cut the stalks from the flower clusters leaving a small stub. Mix the flour, water, and egg together in a food processor or blender or if you don't have these you can gradually whisk the water into the flour and then the egg.
Heat enough oil to just cover the flowers to 190°C. If you don't have a thermometer or deep fryer you can test the heat of the oil by dropping in a small cube of bread; if it browns in 1 minute then you will have the correct temperature.
Dip each cluster into the batter and carefully slip it in to the oil. Cook them until they are golden brown turning them with a slotted spoon. Remove from the oil and drain on paper towel. Sprinkle with a little icing sugar if desired.
This recipe will serve four.