4 tablespoons flour
1 1/2 cupfuls water
elderflower heads ( retain short stalks for dipping)
oil for frying
sugar for dusting
Make up the batter with the flour, egg and water.
Hold the flower head by the stalk and dip into the batter. Shake off any excess and then deep fry until golden brown.
Trim off the excess stalk and serve with sugar and mint.