Baked Elderflower

Baked elderflowers are a nostalgic childhood memory for many Austrians - and what a delicious one!

Baked elderflowers (or also called elderflower fritters) are surprisingly easy and "g'schwind" to make at home. In my opinion, they are a "must" on everyones table at least once every season!

Jump to:

• Collecting Elderberry
• Ingredients
• Instructions for Baked Elderflower
• Baked Elderflower Dessert

For the use of elderberry in cooking take the flowers of black elderberry (Sambucus nigra). This article lists some characteristics that can help identify black elderberry.

I also like to use the app "PictureThis" (fee required) to identify plants I don't know.

Beware of confusion: poisonous plants that look similar to elderberry are well described with pictures on this page.

Important to know about elderberry and its toxicity:

• The white flowers of black elderberry can be eaten raw.
• The stems and leaves are not edible and should be removed before eating or processing.
• The red-black berries, which ripen in late summer, are poisonous when raw and must always be cooked before eating!

You can find even more recipes with elderflowers here:

Collecting Elderberry

Elder blossoms between mid-May and early July, depending on the area. When collecting elderberry blossoms, you should pay attention to a few things, so that the aroma is preserved as much as possible. In this article I have collected the most important tips and information about collecting elderflowers.

Ingredients

For 2 portions, as a dessert, you'll need:

• 4-6 elderflower umbels (depending on size)
• 1 egg
• ½ cup milk
• ½ cup flour
• vanilla flavor or vanilla sugar optionally
• powdered sugar for serving
• neutral oil like rapeseed or corn

Instructions for Baked Elderflower

First we make a very simple batter, which is the same as a simple crepe or pancake batter: crack the egg into a bowl, mix with milk, flour, salt and optionally some vanilla sugar (or vanilla flavor).

Heat oil in a small pan, about 1 inch high.
Take the elderflower umbels by the stalk and toss them in the batter so that all the flowers are covered.

I leave the stalks on because it's easier to toss and bake that way.
The oil is hot enough when small hissing bubbles rise as soon as you hold the handle of a wooden spoon in it or squirt a drop of water into it.

Once the oil is hot, fry the elderflowers in the fat until golden brown and crispy. Meanwhile, you may need to turn down the temperature a bit.
Drain on a paper towel or wire rack and serve while still warm, sprinkled with powdered sugar - Enjoy!

Important: The green stalks are slightly poisonous and must be removed before eating!