Olive Oil Fried Elderflowers
Quick answer
To make olive oil fried elderflowers, dip fresh blossom clusters into a light batter and fry them in hot olive oil until golden. This unique spring flavor brings elegance to your table with its light texture.
- Total time
- 25 dk
- Servings
- 4
- Calories (est.)
- ~180 kcal
- Difficulty
- kolay
fried elderflowers · elderflower recipe · olive oil spring dishes
25 dk · 4 servings · 180 kcal
Ingredients
- 10-12 fresh elderflower clusters
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup sparkling water
- 1/2 teaspoon salt
- 1 cup olive oil (for frying)
- Powdered sugar (for serving, optional)
Method
- Gently wash the elderflower clusters in cold water to remove any dust or bugs, then pat dry on paper towels.
- In a deep bowl, whisk together the flour, egg, sparkling water, and salt until smooth to create a light batter.
- Heat the olive oil in a wide pan.
- Holding the elderflowers by their stems, dip them into the batter and let any excess drip off.
- Drop the flowers into the hot olive oil and fry for about 2-3 minutes until golden brown on both sides.
- Transfer the fried flowers to a paper towel-lined plate to drain excess oil and serve warm.
Be careful not to damage the delicate blossoms while washing, and avoid eating the stems.
FAQ
Where can I find elderflowers?
Elderflowers typically grow wild in rural areas, along roadsides, and near forests in late spring.
Are the stems edible?
No, the stems and leaves of elder plants can contain toxic compounds, so only the flower blossoms should be consumed.
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