Summer Sale Offer!
Try 3 issues of BBC Wildlife Magazine for just £5
Cut the elderflower heads so there is enough stem to hold them by. Shake off any little bug, but don't rinse them. Sift the flour into a bowl and stir in the oil and water. Heat the pan of oil until it sizzles when you flick a tiny drop of water into it.
Hold the elderflowers by their stems and dunk them into the batter mix, then push them headfirst into the oil. Fry for 1–2 minutes until batter is golden and crisp, then hold them first on some kitchen roll to soak the excess oil and then on the plate of caster sugar.
Serve hot with ice cream or a drizzle of honey.