Preparation
- Whisk the egg yolks, milk, flour, salt and honey into a smooth batter.
- Beat the egg whites until stiff and carefully fold them into the batter with a whisk.
- Heat the oil in a frying pan or small pot to 170 to 175 °C.
- Hold each umbel by the stalk, dip it completely into the batter, let it drip briefly and lay it straight into the hot oil. Fry for 2 to 3 minutes until golden brown.
- Drain the finished fritters on kitchen paper and dust generously with icing sugar while still warm.
Drink with it
Floral gin · excellent match
Floral gin as a gin and tonic, plenty of ice, lemon zest
Elderflower and the floral notes of the gin make a direct flavour bridge; the juniper and bitter tonic keep the fried fritters light.
Gin styles: London Dry, Old Tom, Navy Strength, and moreSparkling wine · good match
Sekt brut (dry sparkling wine), well chilled
Bubbles and acidity cut the frying fat, and the dry freshness sits well next to the icing sugar.
Sparkling wine, Champagne, and Prosecco: what's the difference?Sweet wine · good match
Gelber Muskateller Spätlese (Yellow Muscat, late harvest)
The floral scent of the Muscat meets the elderflower, and residual sweetness and acidity keep pace with the honey and icing sugar.
Which wine goes with dessert? Comparing sweetness deliberatelyFruit liqueur · good match
Elderflower liqueur, ice cold, small glass
The same blossom in the glass as on the plate; ice cold and in small sips, because its sweetness adds to the icing sugar.
Why it pairs well
Gin instead of a dessert wine: elderflower and floral gins share blossom aromas; the dish is light and flowery, not heavy like a classic dessert.