Another Austrian fatty-sweet specialty
Adapted from the little Austrian bible of sweet things.
Wash elderflower, and allow to dry on paper towel.
For the batter, combine flour, wine, oil, egg yokes and salt until they come together. With handheld mixer, whip egg whites and castor sugar until stiff peaks form. Fold into the batter mix.
Heat a pan with a layer of sunflower oil. Dip the elderflower into the batter to coat, and then place in the frying pan, cooking until golden, and then place to the side on kitchen towel. Repeat with the remaining flower heads.
Serve warm, dusted with icing sugar and cinnamon (with extra on the side to dip into as needed).
Ingredients
Directions
Wash elderflower, and allow to dry on paper towel.
For the batter, combine flour, wine, oil, egg yokes and salt until they come together. With handheld mixer, whip egg whites and castor sugar until stiff peaks form. Fold into the batter mix.
Heat a pan with a layer of sunflower oil. Dip the elderflower into the batter to coat, and then place in the frying pan, cooking until golden, and then place to the side on kitchen towel. Repeat with the remaining flower heads.
Serve warm, dusted with icing sugar and cinnamon (with extra on the side to dip into as needed).