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
  1. Start with slightly shaking the elderflowers to clean them, but don't wash them. Put aside
  2. Separate the egg.
  3. Whip up the egg white with salt and sugar to a creamy mixture.
  4. Mix flour, powdered sugar and salt with a whisk.
  5. Add the milk, most of the water and the egg yolk to the dry ingredients and use the whisk to mix.
  6. The dough should be quite thick, but dripping from a spoon. If it's too thick, add some more water.
  7. Using the whisk, carefully mix in the whipped egg white.
  8. 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.
  9. Serve with powdered sugar on top. It's really tasty on its own, or with vanilla ice cream.