Treat yourself this weekend with deep-fried elderflowers.

Bearing yellowish-white blossoms in June and July and dark purple ripe berries in August, the elder bush is a colourful option for your tasty treats!

This recipe is courtesy of Siúcra and we can't wait to tuck in!

4 portions

Ingredients:

• 8-12 elderflower heads
• 150g flour
• 15g Siúcra Granulated Sugar
• ½ g salt
• 2 egg yolks
• 2 egg whites 
• 300ml water
• 30ml liquid margarine
• Oil for deep-frying

To coat:
Siúcra Granulated Sugar

Strawberry sauce:
250g strawberries
15g Siúcra Icing Sugar

Start with the sauce. Liquidise the strawberries with a fork or in a blender. Add the icing sugar and set aside. Shake the elderflowers to remove any loose flowers. Combine the flour, sugar and salt in a bowl.

Add the egg yolks. Whisk in the water a little at a time. Whisk the batter until smooth. Add the margarine. Beat the egg whites until stiff and fold into the batter. Dip the elderflowers in the batter and deep fry in 180°C hot oil.

Dip the freshly fried elderflowers in sugar and arrange on serving plates. Serve immediately with the strawberry sauce.