For baked elderberry mix flour, salt and white wine, let swell for 1/2 hour, then add the eggs and rum. The dough should be thin, if necessary, stir in some more wine.
Heat the fat to 180 °C.
Grasp the elderflowers by the stems and pull them one by one through the batter. Quickly place in the hot fat and bake for 2 to 3 minutes.
Drain the baked elderberry on a piece of kitchen roll, sprinkle with powdered sugar and serve hot.
Preparation Tip:
Baked elderberry tastes great with summer compotes or applesauce!
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