Holler Flowers in Batter

Mix flour, sugar and a little bit of salt in a baking bowl until well blended. Add the wine and mix everything until smooth. Add the yolks, mix well and let the dough rest for at least half an hour.

Beat egg whites with baking powder until very stiff and fold into the batter just before baking.

If possible, do not rinse the elderflower umbels, but only shake them out lightly.

Heat sufficient fat for baking. Pull the blossom cones one by one through the batter and fry in batches for 2-3 minutes until golden brown (at approx. 180 °C).

Place the flowers on kitchen paper to drain. Dust with powdered sugar and serve while still warm.

Preparation Tip:

Pick the elderflowers in the morning if possible, that's when they are most aromatic!

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