ELDERFLOWER FRITTERS
10 elderflowers
200 g flour
250 ml milk
pinch salt
1 teaspoon sugar
2 eggs
lard
_ gather elderflowers and lay them out briefly for bugs to escape
[best to pick on a sunny day after it has not rained for at least 2 days - that's when they are most flavorful]
_ whisk egg whites until stiff
_ whisk together flour, milk, salt, sugar and egg yolks to make a liquid batter
_ carefully fold in the egg whites
_ let swell for 30 minutes
_ melt lard in a small saucepan and heat to 180°C
[a wooden spoon handle dipped into it should raise small bubbles]
_ dip elderflowers into the batter and let them drain briefly
[the batter should be quite liquid, but still adhere well to the flowers - add milk if necessary]
_ fry one elderflower after the other in the lard until golden brown
_ let them drip off on a piece of kitchen paper
_ best eaten still warm
[optionally sprinkle with cinnamon and sugar or serve with applesauce]
HOLLERSTRAUBEN
10 Hollerblütendolden
200 g Mehl
250 ml Milch
Priese Salz
1 Teelöffel Zucker
2 Eier
Butterschmalz
