Elderberry dumplings

Ingredients for 4 servings:

• 12 elderflower umbels
• 200 g flour
• 300 ml white wine
• 2 eggs
• 4 tbsp butter, brown
• 1 pinch(s) cinnamon powder
• ½ vanilla pod(s), including the pulp
• 1 pinch of salt
• 20 g sugar
• Vegetable oil for frying
• 50 g sugar, mixed with
• ½ tsp cinnamon powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

old southern German recipe for June

Collect the elderflowers in a spot away from the road. Carefully shake off any insects. Separate the eggs and, to make the batter, first whisk the two egg yolks with the flour, white wine, brown butter, a little cinnamon powder, and vanilla seeds using a hand mixer until smooth. Beat the two egg whites with a pinch of salt using a hand mixer until stiff peaks form and then gradually add the sugar. Fold the beaten egg whites into the batter. Heat the frying oil to 180°C (bubbles will form when a wooden spoon is dipped in the oil at this temperature). Mix the sugar with the cinnamon and pour onto a flat plate. Dip the elderflowers into the batter and twirl them between your fingers to prevent the individual blossoms from sticking together. Dip one at a time into the frying oil and twirl them a few more times to separate the blossoms. Fry until golden brown. Drain on kitchen paper, then dip the blossoms in the cinnamon sugar. Serve hot.