4 Servings
200 g flour (1 3/4 cups)
2 eggs
1/8 l milk (1/2 cup plus 1/2 tbsp)
1 small pinch salt
16 elderberry blossoms with
-stems
1 sugar for dusting
750 g lard (or shortening for)
-frying (1 lb, 11 oz)
With a whisk, mix the flour, eggs, salt, and milk into a pancake
batter. Rinse the elderberry blossoms several times, then pat dry
with paper towel. Briefly dip the blossoms into the dough, and then
deep fry until golden brown. Dust with sugar and serve.
Serves 4.
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