Make these Queen Anne's lace fritters sweet or savory for a delectable late-summer appetizer. Make use of these edible flowers when they grow in your yard!
Heat the oil in a heavy bottomed 10 inch skillet (cast iron works well) over medium high heat.
Stir together the flour, arrowroot, baking powder, and salt.
Add the egg, honey, and sparking water to the flour, and stir to combine. It may be a bit lumpy, that’s ok.
Test to see if the oil is hot by dripping in a tiny bit of the batter. It should sizzle immediately; if it doesn’t, let it heat for a few more minutes.
Once the oil is hot, hold on to the stem and dip the Queen Anne’s lace flowers into the batter one at at a time. Give the flower a small twirl after removing it from the batter to get rid of any excess batter and to help it to spread out a bit.
Then carefully place the flower into the hot oil. The flower will immediately sizzle. You can fit 3-4 in the pan at any one time if desired.
Fry each flower for 30-60 seconds, or until they are a light golden brown. Use tongs to remove each flower from the hot oil, and transfer to a plate lined with a paper towel.
Sprinkle the fried flowers with powdered sugar before serving.
Notes
For a savory fritter, omit the honey and powdered sugar garnish and add ½ teaspoon paprika and ¼ teaspoon ground black pepper to the flour mixture.
Substitute elderflowers, dandelions, or other edible flowers for Queen Anne’s lace flowers as the season allows.