Elderflower Fritters with Raspberry Puree
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 479 kcal | (23 %) | ||
| Protein | 10.7 g | (11 %) | ||
| Fat | 22.9 g | (20 %) | ||
| Carbohydrates | 45 g | (30 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 130 grams Pastry flour
- 250 milliliters Sparkling wine
- 150 milliliters cream
- salt
- 500 grams Raspberries
- 3 Tbsps sugar
- 1 Tbsp lemon juice
- 100 milliliters mineral water
- 2 eggs (size M)
- 12-16 Elderflower
- 100 grams Crème fraiche
Preparation steps
1.
Stir the flour with sparkling wine, cream and 1 pinch of salt until smooth. Let the batter rest for 10 minutes.
Put 100 grams (approximately ½ cup) raspberries aside. Puree the remaining raspberries with sugar, lemon juice and mineral water, and strain through a sieve.
2.
Dip the elderflowers into the batter and fry in hot oil (180°C, or approximately 350°F) until golden brown for 2-3 minutes. Drain the elderflowers fritters on absorbent paper.
3.
Serve the elderflowers fritters with raspberry puree on plates, and sprinkle with remaining raspberries. Serve with the crème fraîche.
