Pick elderflower heads from the garden, park or countryside. You'll need about 30 heads for 8 hungry people, with buds just opening. (Pick and cook straight away otherwise they will droop.)
Once home shake the heads to knock off any little visitors and trim the stalk down and put to one side.
Make up the light creamy batter; put the eggs, flour, milk, water and salt and rose water in a processor and blend together until the mixture is a smooth batter the consistency of single cream
Heat the oil in a deep fat fryer or deep pan to 180C. Test by dropping a piece of batter into see if turns crisp and brown, in 15 seconds then you are ready to fry the elderflowers.
Dip each flower head once in the batter and drop into the oil by holding the stalk. As you drop it in the oil it will swell up like a snowflake with stalk standing up, gently turn over each one to brown evenly. (Only cook a few at a time.)
When cooked, remove with a draining spoon and put on a large tray with crumpled kitchen paper to soak up excess oil. Squeeze lemon juice over them then sprinkle with the caster sugar to coat. then put straight onto a serving plate
Repeat until all the elderflower heads are fried, sprinkle with more sugar, if you like and serve with lemon wedges.
Dont pick any diseased plants and if you are unsure what the elderberry tree/bush looks like then please look online or read a book just to make sure! Dont over cook the fritters they should be light brown and light to eat.i am going to try icing sugar next time to coat them to see what everyone prefers,
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