Fried elderflowers were my favourite meal when I was a kid, and my mother did them best. I can´t give you the recipe, though, because when I asked her about it, she answered: "Well, you just make the batter, and then.." Duh! Thanks, mom. Wouldn´t have thought of that.
Luckily I found a recipe that gives just a bit more specific instructions. The batter consists of one egg, a bit of salt, two teaspoons of sugar, 110ml beer and 70g of flour, and it works like a charm. Looking at the amount of beer you have to use, I guess you could go for some fancy craft beer, if you like. As I had to double the amount of batter because four kids, I didn´t. Dip the elders into the batter, knock off any excess, then drop each flower into the fryer. Cut up some strawberries, mix them with a bit of lemon juice and sugar, and serve immediately. Rhubarb would be fabulous, too.
My gorgeous friend M., queen of oenophiles, suggests a Sauvignon Blanc to go with it. I trust her, and so should you.
This dish works as a main course, or you could serve it as an unexpected dessert, after a light, aromatic salmon tartare seasoned with cilantro and lime juice. Again, M. suggested the wine to go with it. All are available at Just Taste.