A very simple spring recipe that everyone will enjoy. I picked up elderflowers that are growing next to the garden.
I coated them in pancake vegan dough, I added some turmeric powder for the color and vanilla extract and lemon zest for more flavor.
I used homemade herbal syrup with strawberry flavor that I made a few days ago.
Ingredients:
- 100 g of flour
- ¼ teaspoon of salt
- 1 teaspoon of dry lemon zest
- ½ teaspoon of turmeric powder
- 200 ml of rice milk
- 100 ml of sparkling mineral water
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of vanilla extract
- 1 tablespoon of agave syrup
- 8-10 elderflowers
- 400 ml of canola oil
- 1 teaspoon of powdered sugar
- a few tablespoons of herbal syrup with strawberry flavors
- a handful of forest strawberries
Preparation:
- Sift the flour through the sieve into the bowl. Add salt, dried lemon zest and turmeric powder.
Mix it all together.
- In a bowl, add rice milk, apple cider vinegar, vanilla extract, and agave syrup. Whisk it together.
- Slowly add half of the flour and slowly whisk it.
Add the rest of the flour and sparkling mineral water. Whisk a bit until you get pancake dough. Don't overmix.
- Pour canola oil into a pan and heat it up to 120°C.
- Dip the elderflowers into the pancake dough.
Let the excess dough drip off before dropping them in hot oil.
- Fry the elderflower fritters for few minutes, until they get golden-brown.
Place them on a wire rack and let the excess oil drip off.
- Shake it with powdered sugar and drizzle it with herbal syrup with strawberry flavor and decorate with forest strawberries.
