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beignets 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.


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  1. Beat egg whites with sugar until frothy
  2. Set to the side
  3. For the batter: separate eggs
  4. Whip egg whites to stiff peaks
  5. In a separate bowl
  6. Beat egg yolks until light
  7. Add sugar and salt
  8. Beat well
  9. Add flour to yolk mixture and beat again
  10. Add orange juice
  11. Melted butter and just enough water to make about the consistency of pancake batter
  12. Fold in stiffly beaten egg whites
  13. Preheat oil to 365f
  14. Soak flowers in egg white-sugar froth
  15. Immediately
  16. Dip into beignet batter and drop from spoon into hot oil and fry to a golden brown
  17. "drain on paper towels and sprinkle with confectioners sugar"

Step 13

Total Time in Minute 25

Ingredients Count 10

cooking beignets  la fleur de sureau   elderflower fritters

See More Relate Photo


Elderberry flowers

Egg whites





Orange juice



"confectioners sugar"

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