麻豆社

For 8/10 fritters
10 minutes preparation
30 minutes resting the batter
10 minutes cooking
8/10 flowers, with stalks of about 6 or 7 cm intact
300g plain flour, sifted
2 eggs, yolks and whites separated
200ml Perrier
Oil for frying
Punnet of Strawberries
Fresh mint leaves
Granulated sugar

In a large bowl, mix the flour with the Perrier, the yolks, a little salt and leave to rest for 30 minutes.
Rinse the flowers very quickly under cold water, then spin and pat them dry, taking care not to crush them. Just before cooking, whisk the egg whites until they are firm, then gently fold them into the batter.
Heat the oil in a shallow pan.
Dip the flowers very quickly into the batter, letting any excess drip off.
Put them into the hot oil, spreading the flowers gently with a wooden spatula if they clump together, and press them into the oil to flatten if needs be.
Fry until golden brown, pick them out of the pan by their stalks, drain on some kitchen paper, sprinkle with caster or icing sugar and serve immediately.
To accompany the fitters mix some granulated sugar and fresh mint together with a pestle and mortar. Alternatively you can mix them together in a blender.
Once the sugar and mint is suitably mixed, sprinkle it over your chopped strawberries and serve alongside the fritters.