One of my childhood favorites is this austrian recipe! Once a year, my mum would whip this up and I’d be as happy as I could be. Take your chance to try it as long as the beautiful elderflowers are blooming!
Baked Elderflower
35 min // 4 servings // intermediate
- 8 - 10 Elderflowers
- 150 g flour, white
- 2 tbl powdered sugar
- 100 ml plant-based milk
- 150 ml sparkling water
- 1 egg, separated
- 2 tbl sugar for the whipped egg white
- dash of salt
- oil for frying (ca. 500 ml)
- Powdered sugar to serve
- Start with slightly shaking the elderflowers to clean them, but don't wash them. Put aside
- Separate the egg.
- Whip up the egg white with salt and sugar to a creamy mixture.
- Mix flour, powdered sugar and salt with a whisk.
- Add the milk, most of the water and the egg yolk to the dry ingredients and use the whisk to mix.
- The dough should be quite thick, but dripping from a spoon. If it's too thick, add some more water.
- Using the whisk, carefully mix in the whipped egg white.
- Now, dip one elderflower at a time into the dough and put into the hot oil. Turn it once and fry until it's golden. Put onto a paper towel to drain any excess oil and cut off the peduncle.
- Serve with powdered sugar on top. It's really tasty on its own, or with vanilla ice cream.