Simple as that, fried elderberry flowers are an extravagant sweet snack that will blow your mind.
The elderberry season is about to begin and if you like elderberry juice, take some flowers and try this recipe as well.
Elderberry flowers we usually associate with the preparation of tasty syrup, or juice, but when we see fried flowers on a plate sprinkled with lemon juice and poured into powdered sugar, edible flowers take on a whole new dimension. Sweet, gentle white flowers become crunchy and you just can’t get enough.
New favorite spring snack (Photo: Gulliver / Thinkstock)
4 large elderberry flower baskets
2 tablespoons of powdered sugar
350 ml of ice water
1 teaspoon of corn starch
200 g of flour
1 teaspoon of baking powder
1.NEVER pick flowers close to highways and roads; pick ones that are rich in healthy white flowers, without pests and dry flowers.
2. Cut the stem just to the point where it starts branching, so you fry as little green stems as possible.
3. First mix egg with ice cold water, then add dry ingredients gradually. Bring this mixture smooth, like the one for pancakes.
4. Heat deep oil and until it is hot enough, dip the flowers in the coating mixture and put them in oil.
5. They are finished when they get a golden brown color; when finished, remove them on a paper towel and serve with a few lemon slices, sprinkled with powdered sugar.
Yes, you’re very welcome!