Elderflower Fritters

Elderflower fritters are a lovely and unexpected way to use freshly picked elderflowers.

This activity blends outdoor foraging with indoor cooking, as children collect the frothy blossoms and help dip them in batter to fry into light, crispy snacks.

It’s a brilliant way to introduce seasonal awareness and plant identification, as well as offering fun, hands-on kitchen experience. These fritters are best served warm with a sprinkle of sugar or a drizzle of honey — perfect for a special weekend treat.

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Materials Needed

• 8–10 elderflower heads (freshly picked and clean)
• 100g plain flour
• 1 egg
• 150ml sparkling water (or still water)
• Vegetable oil for frying
• Icing sugar or honey to serve (optional)

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Tools Needed

• Mixing bowl and whisk
• Frying pan or deep saucepan
• Slotted spoon
• Kitchen paper
• Tongs (optional)

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Steps

1. Pick Your Flowers
   Head out to collect fresh elderflower heads, ideally in the morning when the aroma is strongest. Avoid flowers near roads or sprayed areas.
2. Make the Batter
   In a bowl, mix the flour, egg and sparkling water to make a light, smooth batter. Let it rest for 10 minutes.
3. Heat the Oil
   Heat vegetable oil in a deep pan over medium heat (test with a small drop of batter — it should sizzle).
4. Dip and Fry
   Hold each elderflower by the stalk, dip it in the batter, then lower carefully into the oil. Fry until golden and crisp (about 1 minute each side).
5. Drain and Serve
   Place on kitchen paper to drain. Dust with icing sugar or drizzle with honey if desired.

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Variations

• Sweet or Savoury: Add a pinch of cinnamon for sweet fritters, or a sprinkle of salt and herbs for a savoury twist.
• Try With Other Edibles: Batter and fry courgette flowers or sage leaves if elderflower is out of season.
• Mini Dippers: Snip larger heads into smaller sprigs for bite-sized versions.

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Safety Tips

• Supervise all cooking closely, especially when using hot oil. This step is for adults only.
• Check elderflowers are correctly identified before using — they should smell sweet and floral, not musty or sharp.
• Use caution when foraging — only collect from safe, chemical-free areas.