This is definitely a once-a-year treat for us, not only because the flowers will disappear, but because this is a very rich and fattening treat! Not your typical CSA-box-type recipe, that's for sure. But you just really have to go for it once or twice this year because strawberries and mulberries are also in and they go so well together! This is basically a delicate version of a funnel cake:)
ELDERBERRY BLOSSOM FRITTERS
1 cup sifted all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 cup milk
oil (for frying) - I used Driftless Organics Sunflower Oil because it's pretty tasteless
4 or so elderberry flower clusters
Beat ingredients 1 thru 5 together. Let sit for about 15 minutes to let clumps dissolve. Pour into a pie plate. Heat oil in a skillet - you need about 1/2 inch deep - to 375 degrees. Wash and pat dry elderberry clusters. Grasping by stem, dip the cluster into the batter, reaching deep enough to surround the flowers. Submerge flowers in the oil until golden brown. Remove carefully and drain on paper towels. Serve warm on a plate, cutting the stems off where the batter begins. Sprinkle with powdered sugar and pass a strawberry/mulberry sauce for dipping forkfuls. (Strawberries and mullberries can simply be macerated in a few tablespoons of powdered sugar the night before - creating a chunky sauce.)
I made this buckwheat lemon balm pound cake to have at our Lambs and Lettuces Festival. I cubed it and we dipped it in a strawberry goat cheese dip. Got a lot of requests for the recipe so I'm going to attempt to recreate it here, though it was a mash-up of several nice pinterest recipes.
One bunch of lemon balm, leaves removed, adding up to several handfuls of leaves
1 c white whole wheat flour
1 c spelt flour
1 c buckwheat flower
2 tsp baking powder
1/2 tsp salt
1 c butter, soft
2 c sugar
1 c milk
grated zest of 2 lemons
Blitz lemon balm in the food processor or mince finely. Sift flours, baking powder and salt in a medium bowl. Add lemon balm to the flour mixture and toss very well. In large mixer bowl, cream butter and sugar until fluffy. Add eggs one at a time. Add flour mix alternating with milk, beating at low until blended. Fold in lemon zezt. Pour into greased and floured 9-inch springform pan. Bake at 350 for 45 or so minutes. Allow to cool almost completely. Remove from pan and wrap in plastic wrap. Cake is far better the second day.
We've archived lots more recipes for Box 2 at the Farmer Kriss Pinterest Page. Head over and check it out!