Deep-Fried Elderflowers
Deep-Fried Elderflowers - A flowery delight for gourmets
Healthy, because
Even smarter
Nutritional values
Elderberry blossoms contain, among other things, essential oils and sudorific glycosides that are helpful for respiratory tract infections, dry irritable coughs, and feverish colds.
Harvest time for the white flowers is from May to July, so if you go for a summer walk in rural areas, take a pair of scissors with you to harvest the fresh blossoms!
(Percentage of daily recommendation)
| Calorie | 202 kcal | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20.7 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 104 mg | (3 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- 4 Elderflower
- 2 heaping tablespoons Pastry flour
- 2 heaping tablespoons cornstarch
- 1 pinch Vanilla sugar
- salt
- 1 egg
- ¼ cup carbonated mineral water
- 1 cup vegetable oil
- 2 teaspoons powdered sugar
Kitchen utensils
Preparation steps
Shake elderflowers to remove any impurities.
Mix the pastry flour and cornstarch in a bowl. Add vanilla sugar and a pinch of salt. Whisk in egg and 3 tablespoons of mineral water until smooth.
The batter should be liquid and creamy but not too thin. If necessary, add an additional 1-2 tablespoons of mineral water.
Heat oil in a small pot. Oil is at correct temperature when small bubbles form around the handle of a wooden spoon when dipped in the oil.
Stir the batter again briefly. Hold elderflowers by stems and dip into the batter.
Allow excess batter to drain and fry flowers in hot oil until golden. Remove from pot with a slotted spoon and drain well.
Lay the flowers on a thick layer of paper towels to absorb excess oil. Carefully blot the flowers with paper towels.
Sift powdered sugar over the warm flowers and serve immediately.
