The batter for this savory dish contains lemon zest and chives, which add complexity without overpowering the floral qualities of the elderflower.
Makes 40 to 45 small fritters.
About 10 medium to large elderflower heads, broken up into 40 to 45 small florets
1 cup all-purpose flour
Pinch instant baker’s yeast
6–8 fluid ounces sparkling water
½ tablespoon finely grated lemon zest
¼ teaspoon sea salt, divided
2 tablespoons diced chives, divided
Grapeseed oil for frying
Ponzu for dipping (optional)
Whisk flour with yeast, 6 ounces sparkling water, lemon zest, and ⅛ teaspoon salt until combined. Batter should be runny (similar to pancake batter) and will start to fluff up from the yeast. If batter is not runny enough, add more sparkling water. Gently whisk in 1½ tablespoons of the diced chives.
Pour grapeseed oil ½ inch deep into a frying pan. Heat to high.
Dip florets (one at a time) into batter, shaking off any large clumps of batter, and fry in the heated oil until golden brown. This should take about 1 to 2 minutes on the first side and another 30 seconds after florets are flipped. Do not crowd florets into frying pan: Fry a few at a time, remove to drain on paper towels, and repeat in batches until all florets are fried.
Top fritters with dusting of remaining salt and remaining chives. Serve hot with ponzu, if desired.