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| Elderberry Flower Fritters |
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| Written by Alan Joellenbeck | |
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Elderberry Flower Fritters Pick complete flower heads, wash and drain them. Holding the flower head upside down, dip them into a thin pancake batter. Set the flower head in hot oil and cook until light brown, remove and drain on a paper towel. Sprinkle the baked flower head with powdered sugar and enjoy. One may also add cinnamon to the sugared flower heads if desired. Comments
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