These fritters are so light and fragrant, and delicious served with seasonal fruits (I love cherries), a good dollop of yogurt or whipped coconut cream, or simply on their own.
This recipe uses a shortcut I think makes little difference to the final dish, but is a great time-saver: instead of making a sugar syrup from scratch, I've added orange blossom water to some coconut nectar syrup and warmed it up.
The amount of batter here is enough for around 20 heads of elderflower, but how many you want to make depends on how many people you're feeding, and what you're serving the fritters with.
One large head per person is perfect if you're serving them with fruit or ice cream, but if they're being eaten on their own, then about four heads per person will be just right.
For the orange blossom syrup
1 cup coconut nectar, agave or maple syrup
1 tbsp orange blossom water
For the batter
1 cup plain flour
2 tbsp cornflour
1 tbsp baking powder
Pinch of salt
2 cups ice-cold soda or sparkling water
500ml light oil, such as sunflower or groundnut
Around 20 heads of elderflower
Fruit of your choice
Whipped coconut cream or whipped cream cheese and coconut cream
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