At this time of year the hedges are blooming with elder, and the flowers are now at their prime. It is a wonderful sight, and for generations countryfolk have used the plant to make cordials, champagne and wine, amongst many other uses, and for many it is seen as the true taste of the season. In this article we demonstrate how to make one of the tastiest and easiest dishes of the summer.
The flowers, berries and finest stems next to the flowers are safe to eat; simply take care not to consume too many of the larger stems, as this can cause an upset stomach.
The dish shown here would serve three to four people.
- 20 x elderflower heads
- 4 x handfuls of flour
- 1/2 a handful of sugar
- 4 x tablespoons of vegetable oil
- 2 x egg whites