50 g butter
200 g wheat flour
250 ml water
1 tbsp vanilla sugar
1 tbsp sugar
oil for frying
Melt butter so that it become very soft but not runny. Mix flour with water and a pinch of salt.
Separate white from yolks. Add yolks and butter to the flour mix. Whip whites with sugar and gently stir into the batter.
In a frying pan heat the oil, dip elderberry flowers in batter and immediately put into the pan. Fry for about 2-3 minutes until crisp. Sprinkle with powdered sugar.