Hollerküchlein

Ingredients

• 8 elderflower buds
• 2 Eggs
• 180 g flour
• 2 tbsp vanilla sugar
• 1 pinch salt
• 100 ml dry white wine
• 120 ml milk
• 1 tbsp Vegetable oil
• 700 g frying oil

Instructions

1. 1.

   Shake the flower buds lightly to remove any dirt. Or rinse briefly if desired and let them drain well.

2. 2.

   Separate the eggs and beat the whites into stiff meringue. Whisk the flour with vanilla sugar, salt, wine and milk until smooth. Fold in the yolks and oil. The batter should have a pancake-like consistency. Then fold in the meringue.

3. 3.

   Heat the fat in a pot to about 170°C. (It is hot enough when small bubbles rise on a wooden spoon handle placed in it.)

4. 4.

   Dip the buds into the batter so that all flowers are covered. Then slide them into the oil and fry until golden brown.

5. 5.

   Hollerküchlein taste best fresh and still warm.