Beignets La Fleur De Sureau Elderflower Fritters

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Delicate flowers turned into a delicious treat lovely with your tea or coffee. from the creole chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.

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Steps

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Beat egg whites with sugar until frothy.

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Set to the side.

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For the batter: separate eggs.

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Whip egg whites to stiff peaks.

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In a separate bowl , beat egg yolks until light.

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Add sugar and salt , beat well.

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Add flour to yolk mixture and beat again.

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Add orange juice , melted butter and just enough water to make about the consistency of pancake batter.

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Fold in stiffly beaten egg whites.

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Preheat oil to 365f.

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Soak flowers in egg white-sugar froth.

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Immediately , dip into beignet batter and drop from spoon into hot oil and fry to a golden brown', drain on paper towels and sprinkle with confectioner's sugar"]".

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Ingredients

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elderberry flowers, egg whites, sugar, eggs, salt, flour, orange juice, butter, oil', confectioners' sugar"]"