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Recipe: Elderflower Fritters Served with Elderflower Mousse
Categories: Grigson
Yield: 4 servings
---------FOR THE ELDERFLOWER FRITTERS--------------
Sunflower oil for deep
-- frying
8 Heads elderflower; depending
-- on size
(8 to 12)
----------------FOR THE BATTER---------------------
180 g Plain flour
1 tb Caster sugar
A pinch of salt
Finely grated zest of 1
-- lemon
2 Eggs
60 ml Milk
60 ml Dry white wine
-------------------TO SERVE------------------------
1 Wedges lemon and icing
-- sugar; or extra caster
-- sugar or Paul's
-- Elderflower Mousse
-- and icing sugar
1 For the Batter: Sift the flour into a bowl with the sugar and salt. Add the lemon zest and eggs, and splash in about half the milk and half the wine.
2 Begin whisking the liquids into the flour, gradually incorporating the rest of the milk and wine to make a smooth batter. Let it rest for at least half an hour before using.
3 Shortly before serving, heat the sunflower oil in a large deep pan or wok. Check the temperature by frying a small cube of bread in it. It should start sizzling as soon as it meets the hot oil and brown within 30 seconds.
4 One by one, take the flowers by their stems and dunk into the batter. Lift out and let the excess batter run off, then slide into the oil.
5 After two minutes the underneath should be light golden brown. Turn the fritters and crisp for another minute. Drain on kitchen paper before serving.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.
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