At last, our May recipe…and yes we know that we’ve just tipped over the end of the month and into June, but Nature does not respect calendars, Nature just does what She does when She does it. We would normally have our Wild Elder Flower Fritters on our Strawberry Tree Menu weeks ago, however ground temperatures on the Farm and the Hedgerow have slowed this by more than a full month, this year. We checked the Elder buds on Friday and they’re just about to burst into fabulous flowers. Yes, you might have already spotted the Elder Flower blooming down at lower levels around coastal Hedgerows; however from our perspective here, Macreddin Village is the centre of the universe! This recipe for Elder Flower Fritters has been on our menu for yonks, it’s a wonderful frivolous homage that summer has at last arrived…our regular guests demand it annually, as do we in the Strawberry Tree Kitchen! Enjoy. Evan and Tim


  • 10 heads of Wild Elderflowers
  • 1 Egg
  • 250ml Organic Rape Seed Oil
  • Ice-cold water
  • 1 tsp baking soda
  • 85g Flour or 85g Tempura flour
  • Sea Salt


Break the egg into a bowl containing the iced water and whisk until frothy. Add baking soda and flour. Beat until the flour is just, mixed in. Batter should be so thin that merely a wisp clings to the Elderflowers when dipped in. If it seems too thick, add a little more iced water. Always keep the batter cold.

Heat oil, to a frying temperature. Dip each flower head into the batter, lightly tapping on the side of the bowl to remove excess batter and then deep fry until golden in colour…seconds!


Drain on kitchen paper to remove excess fat, sprinkle with Sea Salt and serve at once.


Well with the Tempura Flour its light enough to impress your friends with a glass of bubbly. With Plain Flour, it goes great as a main course spring vegetable with the last of the season run of the Irish round fish…Hake, Haddock and more.

If you prefer a sweeter version to savoury…and there are very few reasons why you should, other than to show off as an accompaniment to a home made ice cream, well then, simply substitute fine sugar for the Sea Salt.

Recipe: Evan Doyle, Tim Daly, The Strawberry Tree Restaurant, 2013 
Photo’s: courtesy of Evan Doyle 

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