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To serve

Nutrition: per serving

  • kcal173
  • fat7g
  • saturates1g
  • carbs23g
  • sugars2g
  • fibre1g
  • protein4g
  • salt0.4g

Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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