Beignets á La Fleur De Sureau Elderflower Fritters Recipes

BEIGNETS á LA FLEUR DE SUREAU - ELDERFLOWER FRITTERS

Beignets á La Fleur De Sureau - Elderflower Fritters image

Delicate flowers turned into a delicious treat lovely with your tea or coffee. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup white elderberry flowers
2 egg whites, beaten to a froth with
1 cup sugar
2 eggs, separated
1 tablespoon sugar
1/2 teaspoon salt
1 cup flour
2 tablespoons orange juice
1 tablespoon butter, melted
oil, for frying
confectioners' sugar

Steps:

Beat egg whites with sugar until frothy; set to the side.
For the batter: Separate eggs; whip egg whites to stiff peaks.
In a separate bowl, beat egg yolks until light; add sugar and salt, beat well.
Add flour to yolk mixture and beat again.
Add orange juice, melted butter and just enough water to make about the consistency of pancake batter.
Fold in stiffly beaten egg whites.
Preheat oil to 365°F.
Soak flowers in egg white-sugar froth.
Immediately, dip into beignet batter and drop from spoon into hot oil and fry to a golden brown.
Drain on paper towels and sprinkle with confectioner's sugar.

Nutrition Facts : Calories 393.6, Fat 5.7, SaturatedFat 2.6, Cholesterol 113.4, Sodium 374.2, Carbohydrate 78.1, Fiber 0.9, Sugar 54.1, Protein 8.2

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