XXVII Oliver Herford
Fried Elderberry Blossoms
This sounds like a joke but it is a perfectly serious dish—I made its acquaintance at the table of a little inn in South Baden, on the shores of Lake Constance.
First you must wait until the elderberry bushes are in full bloom. Then you gather a good sized bunch of them—and cut off each blossom just below the point where the little stems join the main stalk.
These you dip into a light egg batter such as is used to make apple fritters (lighter, perhaps), taking care to cover both the flower and as much of the little stalks as possible. They should be served like fritters as soon as made.