Elderflower Fritters

• 1-3/4 cup Amaretto, Brandy, Sambuc Or Your Other Favorite Liquor
• 1/2 teaspoons Vanilla Extract
• 6 cups Elderflowers, Short Stems Intact
• 2 cups Flour
• 1 whole Lemon, Zested
• 1/2 teaspoons Cinnamon
• 1 pinch Salt
• 2 whole Eggs, Separated
• 3/4 cups Almond Milk
• 1 cup Vegetable Oil, Plus More As Needed
• 1/4 cups Powdered Sugar

1. 1. Combine the amaretto and vanilla in a bowl and soak the flowers in the potion for at least 30 minutes.
2. 2. Combine the flour, lemon, cinnamon and salt.
3. 3. Whisk the egg yolks and add the almond milk, then mix into the flour mixture.
4. 4. Beat the egg whites into stiff peaks and fold it into the batter.
5. 5. Heat the vegetable oil in a cast iron skillet.
6. 6. Dip the flowers into the batter, holding them by their stems and shake them gently as you remove them. Place them into the hot oil one at a time and turn them over after about 1 minute or when they are golden brown on one side. Cook for about 1 minute more on the other side, then transfer to a paper towel. Do this until all of the flowers are fried.
7. 7. Sprinkle with powdered sugar and serve immediately!

vanilla, elderflowers, flour, lemon, cinnamon, salt, eggs, almond milk, vegetable oil, ubc

Taken from tastykitchen.com/recipes/desserts/elderflower-fritters/ (may not work)