Elderflower Fritters

• 70g Plain Flour
• 1 Egg
• 85ml Milk
• Vanilla Extract
• Lemon Zest
• Pinch of Salt

For the Batter In a mixing bowl, place the flour, make a well, and whisk in the egg until a dough forms. Then, slowly add the milk while whisking, being sure not to leave any dough stuck to the base of the bowl, until a uniform batter forms. Add the zest, vanilla, and salt to taste.

• Sunflower Oil
• Bunches of Elderflowers

Heat around 5mm of oil in a saucepan until a drop of batter in the oil bubbles and browns. Then dip the elderflowers by the stem into the batter, until all of the flowers are completely covered, and slowly draw them out, allowing excess batter to drain. Place them by the stems into the oil, until the batter becomes golden brown. If the top of the batter does not cook completely, use a spoon to baste the underside of the flowers with oil.

• Icing Sugar

Withdraw from the oil and dip into a plate of icing sugar, then enjoy!