When the elderflower blossoms, everyone is talking about this nostalgic dessert
When the scent of elderberries hits, the season of one of the most nostalgic spring delicacies begins – fried elderflowers. It is a dish that our grandmothers used to love to prepare, but today it is experiencing a real culinary renaissance.
To prepare fried elderflowers, you don't need much - just a few basic ingredients and well-bloomed elderflowers, picked away from roads and pollution. We don't wash them before using them, as this would remove the beneficial pollen. It's best to just gently shake them to remove any insects, while preserving as much of their precious aroma as possible. Of course, the batter in which the flowers are dipped plays a key role. This is where we can get creative - from the classic to the more modern approach.
Classic pancake batter
This is the most traditional way of making it. The batter is a bit thicker than pancake batter, usually made with eggs, milk, flour and often a dash of brandy. The flowers are simply dipped and fried in oil until golden brown. The dish is light, with a delicate flavour that highlights the aroma of the elderberry. It can be served as a savoury or sweet version.
Ingredients for the dough:
- 1 egg - 2 dl milk - 150 g flour - a pinch of salt - a dash of brandy
Mix the above ingredients well until you get a completely smooth and slightly thicker batter than for pancakes. Let the batter rest for 30 minutes.
Dip the elderflowers into the prepared mixture and fry them in hot oil (or fat) until golden brown. Serve the fried flowers while still warm, and sprinkle them with powdered sugar if desired before serving.
Dough with beer
The beer provides airiness and extra crunch. The slight bubbles in the dough create a special texture, and the end result is a bit more pronounced in taste - ideal for those who like more intense dishes. You can use light or dark beer, depending on the desired taste.
Ingredients for the dough:
- 200 g flour - a pinch of salt - 2.5 dl beer (light or dark) - 3 eggs
Knead a smooth dough from eggs, flour, beer, and salt, and let it rest for about 30 minutes.
The further process of preparing fried flowers is the same as for pancake batter.
Tempura – a Japanese touch
For those who like lightness and extreme crispiness, tempura is a great choice. The batter, made from ice-cold water (preferably carbonated), flour and eggs, allows for quick frying without a heavy feeling. The result is crispy flowers with an extremely tender interior – a true spring treat with an Asian touch. Unlike pancake batter, which needs to 'rest' a little before using, this does not apply to tempura, so the batter is always prepared just before frying the flowers.
Ingredients for the dough:
- 1 egg - 250 ml ice-cold mineral water - 125 g flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - a pinch of salt - 1 bag of vanilla sugar (optional) Lightly beat the egg and mix it with the mineral water.
Mix the dry ingredients separately and then add them to the liquid ingredients in a few batches. The tempura batter should not be mixed for too long, just long enough to combine the ingredients. Therefore, there may be some small lumps in the batter.
