Batter-fried Elderflowers with Strawberries
Whisk flour with wine, cream and a pinch of salt until smooth. Let batter rest about 10 minutes. Whisk in eggs. Rinse elderflowers and drain well.
Heat oil in a large saucepan or deep fryer to 170°C (approximately 350°F). Coat flowers in batter. In batches, fry flowers until golden, about 2 minutes per batch. Drain on paper towels.
Rinse and hull strawberries. With a sieve, sift sugar over flowers and serve with strawberries.