Title: Elderflower Fritters Served with Elderflower Mousse
Categories: Grigson
Yield: 4 servings

------------------------FOR THE ELDERFLOWER FRITTERS------------------------
Sunflower oil for deep
-frying
8 Heads elderflower; depending
-on size
(8 to 12)

-------------------------------FOR THE BATTER-------------------------------
180 g Plain flour
1 tb Caster sugar
A pinch of salt
Finely grated zest of 1
-lemon
2 Eggs
60 ml Milk
60 ml Dry white wine

----------------------------------TO SERVE----------------------------------
1 Wedges lemon and icing
-sugar; or extra caster
; sugar or Paul's
; Elderflower Mousse
; and icing sugar

1 For the Batter: Sift the flour into a bowl with the sugar and salt. Add
the lemon zest and eggs, and splash in about half the milk and half the
wine.

2 Begin whisking the liquids into the flour, gradually incorporating the
rest of the milk and wine to make a smooth batter. Let it rest for at least
half an hour before using.

3 Shortly before serving, heat the sunflower oil in a large deep pan or
wok. Check the temperature by frying a small cube of bread in it. It should
start sizzling as soon as it meets the hot oil and brown within 30 seconds.

4 One by one, take the flowers by their stems and dunk into the batter.
Lift out and let the excess batter run off, then slide into the oil.

5 After two minutes the underneath should be light golden brown. Turn the
fritters and crisp for another minute. Drain on kitchen paper before
serving.

Converted by MC_Buster.

Recipe by: Sophie Grigson

Converted by MM_Buster v2.0l.