After more than 50 days in lockdown I’m now able to move a bit more freely around my home, even if I’m stay very careful. So I’ve been to my usual elderflowers spot and there was still plenty of flowers to pick. It’s kind of a miracle after all the rain and wind we had this past few weeks. Most of the time I saw two ways to cook elderflowers, cordial and fritters. To be honest, I’m not a huge fan of fritters and deep fried food in general I find it too heavy and greasy, ironic I know for a French girl who grew up eating so much salted butter and heavy cream.
This year I dig in fritters recipes to try to find one I could like, and stumble upon this classic French one. They're called « pets de nonne » wich can be translated by « nun’s fart » (I’m not kidding). As you can see French people are very classy and delicate. There is several rumors around the origin of the name, the most famous one said it’s because those fritters are light, airy and delicate like a nun’s fart is supposed to be ( don’t ask me how that knew that). If you have already ate and like the French « chouquettes » you will love those fritters who have a very similar taste since they made from chou pastry dough like the « chouquettes » are. I like them very much and I hope you will like them too if you decide to try the recipe.
The recipe is adapted from one of those cardboard printed recipes my mom gave me long time ago, most of the recipes in the box are 80’s style and they aged awfully but they are also some treasures in there like this one. veillies mais on y trouve quand même quelques trésors comme celle-ci.
Usually the elderflowers are fried with the stem on, but I read in a foraging book that the greens part of the elder plant can be difficult to digest and possibly toxic if you ate a lot so I rather only keep the flowers of the plant, even if it's take longer. You maybe notice that the blog is shiny and new, my old one was made awfully and crashed at least once a week so I decided to fix it and took advantage of the lockdown to take care of it. Now I don't have any excuses to post in here more often...
Elderflowers pets de nonne
- 50 g Unsalted butter
- 125 ml water
- 2 tbsp Sugar
- 1 Pinch Salt
- 75 g Flour
- 2 Eggs
- 5 Head Elderflowers Stems and greens parts off
- ¼ tsp Organic lemon zest (optional)
- Put the butter cut in pieces, the water, the sugar and salt in a heavy bottom saucepan on medium/low heat. The butter has to melt but be careful that your mixture don't boil. Once the butter is completely melted pour the flour in the saucepan all at once and mix vigorously until it forms a ball who comes off the edges of your pan. Remove it from the fire.
- Out of the fire. Add your eggs one by one. The mixing is going to look a bit weird at first but don't be afraid and continue to mix vigorously your dough until it's looks homogeneous. Once the first egg is completely mix to the dough, do the same with the second one.
- Add the elderflowers and lemon zest to your dough and gently mix them in.
- Heat a heavy bottom saucepan filled with neutral oil on medium heat. (Be careful, if you're oil is too hot the fritters will not have the time to cook at heart and to rise.)
- Once your oil is hot enough, pour a little amount of dough in it ( about half a teaspoon) and let them cook a few minutes. The fritters are ready when they're golden brown and float on top. Put your cooked fritters on a plate filled with paper towel to absorb the oil excess.
- Sprinkle with icing sugar at the very end, and eat them warm!