Baked elderflower blossoms
This recipe, provided to us by Elfriede Höplinger from St. Wolfgang, is one that is widespread in the recipe books of our country's grandmothers.
Traditional, cultural and with a great love of customs, Elfriede also lives on Lake Wolfgang. Together with her husband, "Fischer Nik", she manages an area of 864 hectares on beautiful Lake Wolfgangsee, which has been in the family since 1783. Since 2019, she has been running the speciality shop "The Fischmeisterei" in the village. Her house is one of the 32 town houses in St. Wolfgang, where it has been a tradition to wear a gold bonnet since the 19th century. Elfriede has been an active Goldhaubenfrau for 15 years and has been chairwoman of the group for several years.
Ingredients
- 8 beautiful large elderflower umbels
- 2 eggs
- 130 ml milk
- 100 g coarse wheat flour
- 1 pinch of salt
- 1 sachet of vanilla sugar
- 400 ml rapeseed oil for frying
- icing sugar for dusting
Preparation
Shake out and clean the elderflower umbels well to remove any pests. However, do not wash the elderflower umbels.
Mix the eggs, milk, wheat flour, a pinch of salt and vanilla sugar into a smooth batter.
Heat the rapeseed oil in a pan. Dip the elderflower clusters deep into the batter and fry in the hot rapeseed oil until golden and crispy. Lift out the elderflower bunches and drain briefly on kitchen paper.
Sprinkle the elderberries with plenty of icing sugar and serve while still warm.