Wandering in the grey overcast morning, grateful for the cool rain clouds hovering close, I stop at the profusely blooming elder bush that offers me flowers each week for food and medicine. Most days I turn them into cordials, syrups and tinctures, but today, I felt it was the day for fritters. But not just any fritters. Elderflower and Cauliflower. Together.
The best part is they are Gluten and Dairy free (unless you cook them in butter…)
Elder Flower & Cauliflower Gluten Free Fritters
I used 3 -4 clusters of elderflowers, destemmed, and 3-4 florets of cauliflower, chopped fine or riced into very small pieces. Mixed together with a pinch of salt.
For the batter – 1/4 c tapioca starch, 1 tbsp water, and 1 egg, whipped until smooth.
Mix the batter and the flower bits together, and scoop small round heaps with a spoon into a hot pan and fry in butter or coconut oil till brown on each side.
I served it with sauteed wild quelites (lambsquarters) and onions, & a few slices of bacon.
2 c wash lambsquater leaves ( destemmed is best)
1/4 onion,chopped & 1 clove garlic crushed
dash of salt and red pepper flakes
bacon grease, butter or olive oil for cooking.
Chop the greens and onions/garlic coarsely, suatee in oil on low for 5-10 min, add 1/4 c water to aid cooking if needed. Add a dash of salt and chile before serving.
Eat Wild! Be wild!