Beignets á La Fleur De Sureau Elderflower Fritters Food

BEIGNETS á LA FLEUR DE SUREAU - ELDERFLOWER FRITTERS

Steps:

• Beat egg whites with sugar until frothy; set to the side.
• For the batter: Separate eggs; whip egg whites to stiff peaks.
• In a separate bowl, beat egg yolks until light; add sugar and salt, beat well.
• Add flour to yolk mixture and beat again.
• Add orange juice, melted butter and just enough water to make about the consistency of pancake batter.
• Fold in stiffly beaten egg whites.
• Preheat oil to 365°F.
• Soak flowers in egg white-sugar froth.
• Immediately, dip into beignet batter and drop from spoon into hot oil and fry to a golden brown.
• Drain on paper towels and sprinkle with confectioner's sugar.

ELDERFLOWER FRITTERS WITH HONEY

Steps:

• Cut away any elderflower stalks, just leaving the head still joined together. Half-fill a large saucepan with oil and set over a medium heat - you want it to reach 180C on a temperature probe.
• While the oil is heating, mix together the flours, sugar and a pinch of salt in a bowl. Beat together the egg and sparkling water. Make a well in the centre of the flour, then slowly pour in the wet mixture, whisking until combined - you want it to be lumpy. You'll need to use the batter immediately.
• Dip the elderflower heads into the batter, then drop into the hot oil, a few at a time. Cook for 30 secs-1 min until golden, then remove using a slotted spoon and drain on kitchen paper. Dust generously with icing sugar and drizzle over some honey. Eat straight away, while crisp.