Fried Elderflowers with Apricot Sauce
Fried Elderflowers with Apricot Sauce - Crispy-fried blossoms, served with an aromatic fruit puree
Healthy, because
Even smarter
Nutritional values
Edible flowers not only look pretty, they also contain plenty of useful secondary plant compounds. Apricots are a good source of vitamin A, which we need for a well-functioning visual process and for beautiful skin. Apricots protect our body cells from free radicals and can counteract the development of cancer cells.
Outside the short elderflower season (May to July) you can use other large, edible flowers for the cakes, like dahlias, geraniums, carnations or marigolds. Flowers that you use for eating must not be sprayed! If you collect the flowers yourself, make sure that the plants are away from roads, so that they are free of pollutants.
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 147 mg |
Ingredients
- Ingredients
- 4 heaping Tbsps Whole wheat flour
- 1 pinch salt
- 1 tsp Dutch-process cocoa powder
- 1 egg
- ½ cup
- 5 Elderflower
- 5 ripe Apricot
- 1 Tbsp Apricot jam
- 2 Tbsps Canola oil
- 1 Tbsp powdered sugar
Kitchen utensils
Preparation steps
Mix flour in a bowl with the salt and cocoa powder.
Separate the egg. Place egg yolk in a small bowl and lightly whisk in the milk. Gradually add the flour mixture while beating with a hand mixer.
Shake the elderflower umbels to remove any impurities.
Rinse apricots, halve, remove pits and place in a tall vessel. Add the jam and puree with an immersion blender.
Beat egg white until stiff and fold into the flour mixture.
Heat oil in a large skillet over medium-high heat. Dip the flowers in the batter to completely coat and carefully place in the hot oil.
Cook over medium heat until golden brown, about 4 minutes. Remove from pan and drain briefly on paper towels.
Place powdered sugar in a tea strainer and dust the fried flowers with the sugar. Serve immediately with the apricot sauce.
