![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/03\/Elderflower-Chive-Fritters.jpg\")
forElderflower Chive Fritters<\/p>\nforElderflower Chive Fritters<\/p>\n
<\/p>\n
About 10 medium to large elderflower heads, broken up into 40 to 45 small florets<\/p>\n
1 cup all-purpose flour<\/p>\n
Pinch instant baker\u2019s yeast<\/p>\n
6\u20138 fluid ounces sparkling water<\/p>\n
\u00bd T. finely grated lemon zest<\/p>\n
\u00bc tsp. sea salt, divided<\/p>\n
2 T. diced chives, divided<\/p>\n
Grapeseed oil for frying<\/p>\n
Ponzu for dipping (optional)<\/p>\n
<\/p>\n
Whisk flour with yeast, 6 ounces sparkling water, lemon zest, and \u215b tsp. salt until combined. Batter should be runny (similar to pancake batter) and will start to fluff up from the yeast. If batter is not runny enough, add more sparkling water. Gently whisk in 1\u00bd T. of the diced chives. Pour grapeseed oil \u00bd inch deep into a frying pan. Heat to high. Dip florets (one at a time) into batter, shaking off any large clumps of batter, and fry in the heated oil until golden brown. This should take about 1 to 2 minutes on the first side and another 30 seconds after florets are flipped. Do not crowd florets into frying pan: Fry a few at a time, remove to drain on paper towels, and repeat in batches until all florets are fried. Top fritters with dusting of remaining salt and remaining chives. Serve hot with ponzu, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
forElderflower Chive Fritters About 10 medium to large elderflower heads, broken up into 40 to 45 small florets 1 cup all-purpose flour Pinch instant baker\u2019s yeast 6\u20138 fluid ounces sparkling water \u00bd T. finely grated lemon zest \u00bc tsp. sea salt, divided 2 T. diced chives, divided Grapeseed oil for frying Ponzu for dipping (optional) Whisk flour with yeast, 6 ounces sparkling water, lemon zest, and \u215b tsp. salt until combined. Batter should be runny (similar to pancake…<\/p>\n