Wednesday, 3 June 2015

Elderberry Things.

It's the time of the year when the elderberry trees are blooming here, and I can smell their sweet scent through the open windows.

Elderberries outside the window... in full bloom.

Which means it's the time of the year for a very traditional food - fried elderberry flowers. They are known as "Hollerküchle" hereabouts, and the typical batter for them is made with beer:

2 eggs
100 g flour
125 ml beer
1 pinch of salt

all mixed together into a batter. If you don't like beer batter, you can substitute milk or even (sparkly) water. The batter should be enough for about 12 elderberry flowers - use them as fresh as possible. If you want, you can dip them in cold water until clean, then let them dry off. (I usually pick only clean ones and save the washing.)

Dip each flower into the batter, then fry in hot oil or (even better) hot clarified butter until golden brown. Serve hot, sprinkled with confectioner's sugar or a mix of sugar and cinnamon. It's a lovely dessert or, if you make more of it, a lovely sweet main meal.

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