This recipe involves frying the elderflower heads in a thin and crispy batter to make a dainty and delicious treat.
When can elderflower be picked?
Elderflower usually starts to bloom in late May and early June. When foraging, it’s vital to only pick something if you’re sure you’ve correctly identified it. The flowers are creamy-white and smell sweet, and the leaves have between five and seven leaflets with festery edges.
Can elderberries be used for any recipes?
As the season progresses into autumn, shiny berries form where the elderflowers once bloomed. They are ripe when they are very dark purple, almost black, in colour. Elderberries should be cooked before consuming, as they are mildly poisonous – causing nausea, vomiting and diarrhoea.
Learn more about identifying wild fruits.
- Elderflower heads 15
- Plain flour 100g
- Oil 2tsbp, plus a pan of oil for frying
- Sparkling water 175ml
- Caster sugar Cold plate
- Honey or ice cream to serve
Daisy Oakley is a writer and dog walker from Devon, who loves crafting and spends far too many hours in her cottage kitchen, making jam or experimenting with new recipes. She enjoys long walks in the countryside near her home and is constantly inspired by the rugged Devonshire landscape.
This is an extract from Cottagecore by Daisy Oakley, published by Summersdale, £12.99.