- 16 elderflowers heads
- sunflower oil, for deep-frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 100g self-raising flour
- 2 tsp cornflour
- 2 tsp golden caster sugar
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 175ml sparkling water
- icing sugar
- orange blossom honey
Cut away any elderflower stalks, just leaving the head still joined together. Half-fill a large saucepan with oil and set over a medium heat – you want it to reach 180C on a temperature probe.
While the oil is heating, mix together the flours, sugar and a pinch of salt in a bowl. Beat together the egg and sparkling water. Make a well in the centre of the flour, then slowly pour in the wet mixture, whisking until combined – you want it to be lumpy. You’ll need to use the batter immediately.
Dip the elderflower heads into the batter, then drop into the hot oil, a few at a time. Cook for 30 secs-1 min until golden, then remove using a slotted spoon and drain on kitchen paper. Dust generously with icing sugar and drizzle over some honey. Eat straight away, while crisp.