200 g Flour (1 3/4 cups)
2 Eggs
1/8 l Milk (1/2 cup plus 1/2 Tbsp)
Small pinch salt 16 Elderberry blossoms with
-stems Sugar for dusting 750 g Lard or shortening for
-frying (1 lb 11 oz) With a whisk, mix the flour, eggs, salt, and milk into a pancake batter. Rinse the elderberry blossoms several times, then pat dry with paper towel. Briefly dip the blossoms into the dough, and then deep fry until golden brown. Dust with sugar and serve. Serves 4. From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92