May 22, 2014

Eating Hollerstrauben is like reliving a childhood memory. Each year during elder flower season my mum would make those fritters once- maybe twice. Now whenever one of us children comes home we beg her to make Hollerstrauben. I don’t think I have ever seen this on any restaurants menu or eaten it at a friends house.

As always with elderflowers it’s important to collect them in high bloom and after at least 4 days without rain. Try to get rid of as many bugs as possible. After collecting place them on a paper outside so all the remaining spiders and creepy crawlers may leave your dinner.


  • 8-12 elderflowers 
  • 240g flour
  • 2 eggs
  • 200ml milk
  • pinch salt
  • 4-8 tablespoons sugar [depending on your sweet tooth]
  • ½ teaspoon baking powder
  • pinch cinnamon [optional]
  • sun flour oil

fox_hollerstrauben_ with a wire whisk beat together flour, eggs, milk, salt and sugar [until all lumps are gone]

[if needed add milk or flour]

_ heat oil in a pan

_ dip elderflowers into the batterfox_hollerstrauben2

_ place them into the pan flower side downfox_hollerstrauben4

_ fry until golden brown

_ clip the stems close to the flower headsfox_hollerstrauben3

_ turn fritters over and fry the second side until golden

_ place on a kitchen towel [to absorb excess oil]

_ serve hot and sprinkle with powdered sugarfox_hollerstrauben6

I like to serve it with additional applesauce or drizzle it with elderflower syrup!

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One Comment

  1. Sabine says:

    Lecker, lecker…. leider gibt´s keine Hollerblüten in China…. bzw ich hab sie noch nicht entdeckt ;-)

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