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Elderflowers pets de nonne

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes


  • 50 g Unsalted butter
  • 125 ml water
  • 2 tbsp Sugar
  • 1 Pinch Salt
  • 75 g Flour
  • 2 Eggs
  • 5 Elderflower Head Stems and greens parts removed
  • ¼ tsp Organic lemon zest (optional)


  • Put the butter cut in pieces, the water, the sugar and the salt in a heavy bottom saucepan on medium/low heat. The butter has to melt but be careful that your mixture does not boil. Once the butter is completely melted pour all the flour in the saucepan and mix vigorously until it forms a soft ball who comes off the edges of your pan. Remove your dough from the fire.
  • Away from the fire, add your eggs one by one. Your dough is going to look a bit lumpy at first but don't be afraid and continue to mix vigorously your dough until it looks homogeneous. Once the first egg is completely incorporate 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 fill with neutral oil on medium heat. (Be careful, if your oil is too hot the fritters will not have the time to cook at heart and to rise.)
  • Once your oil is hot enough, throw little amounts 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 of your oil. Put your cooked fritters on a plate filled with paper towel to absorb the oil excess.
  • Sprinkle with powdered sugar at the very end, and eat them warm!


I divided the original recipes in half, cause 30 fritters is more than enough for me and my family usually but if you are very hungry or cook for a certain amount of people you can totally multiply the amounts by two or three. 
The texture of you fritters is going to depend a lot of the temperatures of your oil, if you have a kitchen thermometer I advise you to use it and try to maintain your oil around 180/200° Celsius. 
I love when my fritters are crispy and all puffed if you're like me, fry only a few amount of dough (half a teaspoon) if you like them big and thick you can fry a bigger dough quantity (around one big teaspoon)