Beignets á La Fleur De Sureau - Elderflower Fritters

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup  white elderberry flowers

• Froth

• 2  egg whites, beaten to a froth with
• 1  cup sugar

• Batter

• 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

Directions

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