8-12 elderflower heads
150 g flour
15 g Dansukker Granulated Sugar
1/2 g salt
2 egg yolks
2 egg whites
300 ml water
30 ml liquid margarine
Oil for deep-frying

To coat
Dansukker Granulated Sugar

Strawberry sauce
250 g strawberries
15 g Dansukker Icing Sugar

Start with the sauce. Liquidise the strawberries with a fork or in a blender. Add the icing sugar and set aside. Shake the elderflowers to remove any loose flowers. Combine the flour, sugar and salt in a bowl. Add the egg yolks. Whisk in the water a little at a time. Whisk the batter until smooth. Add the margarine. Beat the egg whites until stiff and fold into the batter. Dip the elderflowers in the batter and deep fry in 180°C hot oil. Dip the freshly fried elderflowers in sugar and arrange on serving plates. Serve immediately with the strawberry sauce.