HOLDERKUECHLE (ELDERBERRY FRITTERS)

      Title: HOLDERKUECHLE (ELDERBERRY FRITTERS)
  Categories: German
       Yield: 4 Servings
  
     200 g  Flour (1 3/4 cups)
       2    Eggs
     1/8 l  Milk (1/2 cup plus 1/2 Tbsp)
            Small pinch salt
      16    Elderberry blossoms with
            -stems
            Sugar for dusting
     750 g  Lard or shortening for
            -frying (1 lb 11 oz)
  
   With a whisk, mix the flour, eggs, salt, and milk into a pancake
   batter. Rinse the elderberry blossoms several times, then pat dry
   with paper towel. Briefly dip the blossoms into the dough, and then
   deep fry until golden brown.  Dust with sugar and serve.
   
   Serves 4.
   
   From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
   Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
   Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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