Elderflower fritters with honey

Lightly fried, golden and crunchy, drizzle these delicately battered elderflowers with orange blossom honey for a dessert with a difference

  • Prep:15 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 173
  • fat 7g
  • saturates 1g
  • carbs 23g
  • sugars 2g
  • fibre 1g
  • protein 4g
  • salt 0.4g


  • 16 elderflower heads
  • sunflower oil, for deep-frying
  • 100g self-raising flour
  • 2 tsp cornflour
  • 2 tsp golden caster sugar
  • 1 egg
  • 175ml sparkling water
  • icing sugar
  • orange blossom honey


  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.

  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.

  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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