Fried Elderflowers

Flour, milk, egg, vanillin sugar, rum, salt, 2 tbsp sugar and a little oil are whisked in a bowl into a smooth, rather thin batter.

Let the batter rest for 30 minutes.

Carefully place the elderflowers in a bowl of water and gently swirl them back and forth to remove dirt.

Spread the elderflowers out on a cloth and let them dry completely.

Heat plenty of oil in a wide pot until small bubbles rise around a wooden spoon handle dipped in.

Dip the dry elderflowers into the batter one by one, let them drip briefly and fry them in the hot oil until golden.

Let the fried elderflowers drain on kitchen paper and sprinkle with cinnamon sugar or powdered sugar while still warm.