Spring, Summer, Sweet

Elderflower Fritters with Orange Blossom Syrup

These are so light and fragrant, they are delicious served on their own or with seasonal fruits, and a good dollop of yogurt or whipped coconut cream.

This recipe is pretty simple, I didn‘t make a sugar syrup from scratch, but instead added orange blossom water to some coconut nectar syrup and warmed it up.

This batter will do a good 20 heads of elderflower but it depends on how many you‘re serving and what you‘re serving it with. 1 large head per person if it‘s a complying something else will be perfect. If you‘re serving them on their own then about 4 heads per person will be a good quantity.

SERVES:
04-06

Ingredients

Batter

1 cup plain flour

2 tbsp. cornflour

Pinch salt

1 tbsp. baking powder

2 cups ice cold soda or sparkling water

Orange Blossom Syrup

1 cup coconut nectar/agave/maple

1 tbsp. orange blossom water extract

500ml light oil sunflower or groundnut

20 heads of Elderflower depending on how may your feeding

Fruits of your choice

Yogurt

Whipped coconut cream

Whipped cream cheese and coconut cream

Instructions

  1. In a small pan warm together the coconut nectar and orange blossom.
  2. In a large bowl combine the flour, baking powder and salt, whisk in the soda water gradually. About 1 ½ cups should be enough, you want the consistency of a thin single cream.
  3. In a large pan or wok heat up the oil. Test that it‘s ready using a little bit of the Elderflower dipped in the batter. Letting the excess drip off. Drop into the hot oil, it should bubble vigorously immediately and crisp up within 2 minutes. If it burns or turns dark golden very quickly the oil is too hot. Likewise if it does not bubble and splatter it‘s not hot enough.
  4. When you happy the oil is ready line a tray or large plate with kitchen towel or a clean tea towel ready to drain the Elderflower heads.
  5. Depending on the size of the head, do 1 to 2 heads at a time, by holding the stalk and dipping the head into the batter, allow the excess to drip of. Drop into the hot oil and leave until lightly golden and crisp.
  6. Place on the towel to drain whilst you repeat with the rest.
  7. When you are ready to serve either serve in a big bowl with a bowl of the syrup for people to dip into or on individual plates drizzled with syrup.
  8. I like to serve them with some tart fruit like these cherries.

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