Fried Elderflower Blossoms (Hollerkrapfen)
Fried elderflower blossoms are perfect to serve as a fine dessert. For this purpose, freshly bloomed elderberry clusters are used, which are dipped in a batter after washing and then fried in hot lard (deep-fried). After frying, drain briefly and roll in cinnamon sugar.
For 20 Hollerkrapfen
- 250g Spelt flour (or wheat flour)
- 100g Water
- 150g Milk
- 100g Granulated sugar
- 6 Eggs
- 1 Packet of baking powder
- Cinnamon Sugar for coating
- Place the elderberry blossoms in a water bath and then let them dry on a kitchen towel.
- Then whisk together the egg and sugar until they are light and creamy.
- Then mix together the water, milk, and spelt flour (mixed with baking powder) and combine everything into a homogenous thin batter (if the batter is too thick, additional milk can be added).
- Heat the fat in a pan, dip the elderberry blossoms in the batter and fry until golden brown. Once the krapfen are golden on the underside, flip them over in the pan. (if you have a fry basket you can also use that).
- After frying, allow the Hollerkrapfen to drain on absorbent paper (paper towel).
- To finish the krapfen can be dusted in sugar or cinnamon sugar as desired.