On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Stockholm
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Princes' Islands
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as intermediate

Rating 2.77 / 5 (52 votes)

Prep time:
20 min
Cook time:
5 min

Colin Pressdee rustles up a floral treat in this sensational seasonal recipe for elderflower fritters with honey and yogurt sauce


1. Whisk the egg yolk, flour and milk together until smooth and set aside for 20 minutes.

2. Whisk the egg white to soft peaks and gently fold into the batter, keeping the mixture as light as possible.

3. Heat the oil in a deep fat fryer to 180C.

4. Using a pair of kitchen scissors, snip the elderflowers into individual florets, leaving on as much stem as possible.

5. Dip the florets into the batter and drop into the hot oil. Cook for 1-2 minutes, until golden brown. Remove and drain on kitchen paper.

6. Mix the yogurt and honey together in a bowl. Serve the hot fritters with the yogurt and honey sauce.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register