Baked Elderflowers with Cinnamon

Name: Baked Elderflowers with Cinnamon
Total time: 40 min
Yield: 4 Portions
Cuisine: Austrian
Ingredients: 16piece Elderflower heads; 240g Flour; 250ml Pale beer; 50g Butter, melted; 2 Eggs; 6tbsp. Sugar; 2tbsp. Cinnamon, Ground; 1pinch Sea Salt, Coarse

30—40 Min

Cinnamon, Ground

This floral dish probably transports lots of us back to when we were younger: The crispy, sweet elderflowers taste even better now — seasoned with a little Kotányi Cinnamon. A fruit purée made from fresh raspberries and strawberries goes perfectly with this sweet treat!

Ingredients 4 Portions

16 pieceElderflower heads
240 gFlour
250 mlPale beer
50 gButter, melted
2 Eggs
6 tbsp.Sugar
2 tbsp.Cinnamon, Ground
1 pinchSea Salt, Coarse

Preparation

1
Use a brush to clean the elderflower heads.
2
To make the dough: Combine the flour, sugar and Kotányi salt in a bowl. Then stir in the melted butter, eggs and beer to form a smooth batter and leave to rest for around 5 minutes.
3
Carefully heat plenty of vegetable oil in a pan. The oil has to be really hot before you begin frying.
4
Hold the elderflower heads by the stem and drag the blossoms through the beer batter, then shake off the excess batter and finally place in the pan with the stem sticking up. Fry until golden brown.
5
Leave the blossoms to dry on a piece of paper towel before serving.
6
Add a little powdered sugar for sweetness and enjoy.