Wild Elderflower Fritters

These wild elderflower fritters have the delicate taste of late spring! These fritters are the perfect treat to enjoy after a morning spent hiking in the woods collecting wild flowers and elderberry blossoms.
Course Paleo Donuts and Fritters
Cuisine Foraging, Wild Food
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Author Andrea Wyckoff


  • 6 to 8 elderflower blossoms
  • 1 batch your favorite "fry batter" or "pancake batter" - see mine below
  • Paleo Fritter Fry Batter
  • 1/2 cup sprouted watermelon seeds see notes!
  • 2 pastured eggs
  • 2 Tablespoons to 4 "milk" I like full fat coconut milk
  • 1 Tablespoons sweetener* see notes
  • 1 teaspoon lemon juice
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • cup - Oil for cooking 1/4 coconut oil or more


  1. IMPORTANT: Be 100% sure that you have picked actual wild elderflower blossoms!! There are poisonous white blossoms that can be found on other plants like (Deadly) Poison Hemlock in bloom at the same time. To me Poison Hemlock and Elderberry Plants are very different, but to someone foraging in haste they may accidentally pick the wrong plant, please do your research to properly ID an elderberry plant!! See this post for info on Poison Hemlcok
  2. Prepare your favorite "fry & fritter batter". I have two fry batters I like. One is in my low starch cookbook that uses another seed that is much easier to find and makes a great fry batter for onion rings & mushrooms. And for sweeter fritters I like the following fry batter a lot!
  3. Paleo Fry Batter Directions
  4. Grinder sprouted watermelon seeds in a coffee grinder until powdery, about 10 to 15 seconds.
  5. Mix all batter ingredients together in a mixing bowl. You can use an immersion blender or whisk for an even smoother batter.
  6. Over medium heat melt 1/4 cup coconut oil (or your favorite cooking oil). When oil is "hot", dip an elderflower blossom head into the fry batter, shake off excess batter and gently place flower head into hot oil. Let each fritter cook a minute or two on each side, until thoroughly cooked through. After each side is lightly fried, I use a fork to push gently push down on the fritters to push out any uncooked batter out of the middle. When thoroughly cooked, remove from heat and fry the next 2 flower heads, and repeat.
  7. I learned a trick from my favorite book, "Foraging the Mountain West" to cut the stems off with scissors when the fritters are frying top side down, before flipping over. I just kinda eat around the stems, and gently pull them out as I eat the fritters (see notes in blog post about cyanide in stems)
  8. Serve garnished with loose elderflower blossoms, powdered maple sugar, jam, maple syrup, or fresh fruit. I also topped them with cherries I found growing wild.

Recipe Notes

*I use the Go Raw brand of Sprouted Watermelon Seeds in this recipe. The best deals I have found have been around $7.99 at Whole Foods and $9.99 at Vitacost. To save $10 on your first order from Vitacost, use this link:

*Any sweetener should work. I've used both honey and powdered maple sugar. I liked the lighter color fritters I got when I used maple sugar. You can also use erythritol or lakanto. Or you can totally omit the sweetener or use a tiny bit of stevia if you'd like instead.