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Elderflower Fritters

Your mother was a hamster and your father smelled of elderflower fritters!

12 Jun 2023




10 fritters

Prep time:

10 minutes

Waiting time:

Baking time:


20 minutes

Total time:

30 minutes

Hmmm... Who doesn't love the smell of elderflowers? Their strong, syrupy scent is a sweet reminder that summer is only a few weeks away. Elderflowers are only in season for a couple of weeks from late May into June, so be quick! 

The idea of deepfrying a flower may feel kinda strange, but once you try these fritters with a big scoop of vanilla ice cream, you'll be over that feeling real quick.

As you'll be foraging from the wild, here are some rules for making your elderflower fritters safely and sustainably:

  1. Do not over-harvest. Leave plenty for other people to enjoy and for nature to recover;

  2. Stay well away from car traffic when foraging to avoid soot and other nasty stuff;

  3. Only eat the cooked parts of the flower (the flower is slightly toxic when raw);

  4. Please, please, please do not use pans with an antistick coating for deepfrying. Use a saucepan, a cast iron pan or something like that.


  • 10 elderflower heads

  • 50 g flour

  • 3 tsp powder sugar

  • Pinch of salt

  • 300 ml (butter)milk

  • 2 eggs

  • 1 lemon's zest

  • 1 tsp vanilla paste

  • Oil for frying*

  • Powder sugar

* Use an oil with a neutral flavour like peanut or sunflower oil


  1. Gather the elderflower heads from your local park or forest. Select the heads that are relatively devoid of insects, in full bloom and aromatic.

  2. Shake carefully to get rid of any bugs and check well. The flavours are stronger if the flowers remain unwashed. Make sure to read the warnings in the introduction above!

  3. Whisk together the flour, powdered sugar and salt in a bowl. Mix in half the buttermilk and, once incorporated, mix in the other half. Mix in the eggs one at the time until incorporated. Add the lemon zest and vanilla paste.

  4. Heat up the oil in a cast iron or metal pan that spaciously fits at least one of the flower heads (do NOT use pans with coatings like Teflon unless you want to throw away your pan and make an appointment with your doctor).

  5. Dip and soak one of the flower heads in the batter (flower side down) and place in the pot of hot oil. Fry until golden brown and take out using tongs or pliers. Allow fritters to drain excess fat on some paper towels.

  6. Sprinkle warm fritters with powdered sugar and some more grated lemon peel. Drizzle with honey, syrup or even elderflower cordial if you like and serve with ice cream. DO NOT EAT THE GREEN PART (as it is slightly toxic)!


Enjoy warm and fresh. These fritters won't store well.


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