Recipe - Holderkuechle (Elderberry Fritters)

200 g Flour (1 Three fourths cups)
2 Eggs
1/8 l Milk (One half cup plus One half Tbsp)
Small pinch salt
16 Elderberry blossoms with
stems
Sugar for dusting
750 g Lard or shortening for
frying (1 pound 11 oz)

With a whisk, mix the flour, eggs, salt, and milk into a pancake batter.
Rinse the elderberry blossoms several times, then pat dry with paper towel.
Briefly dip the blossoms into the dough, and then deep fry until golden
brown. Dust with sugar and serve.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini