Angelica blossomsunopened, sheath removed, stem trimmed to an inch or two, or as long as your frying pot can accommodate.
Highest quality honeyfor serving
Powdered sugarfor serving
Flavorless oilfor frying, as needed
Dredge/Battersee note
All purpose flour or similar
Beaten egg
A good dash of liquorlike sambuca, gin, limoncello, etc or a dash of water
Pinchof cinnamon
Pinch salt
Instructions
Whisk the egg and liqour if using. Mix the flour, pinch of salt and cinnamon.
Blanch the angelica blossoms in a pot of rapidly boiling water for 5 minutes, then allow to cool in the pot. Remove the angelica and drain well.
You really want to get all the moisture out here, since it will affect the finished crust of the fritter. Heat some oil (shallow fry will work if you’re careful, but for big batches I recommend a candy thermometer) until hot (350F).
Meanwhile, using one hand for wet, one hand for dry to avoid looking like a child with a paper mache project, coat the angelica blossoms in flour, egg, flour and fry on both sides until golden brown.
Serve hot dusted with powdered sugar, and honey on the side. You can eat them whole using a sharp knife, or cut them into ⅓rds, dust, drizzle and serve family style.
Notes
On the batter My flour-egg-flour batter is easy and designed to give you a crisp crust that’s easy to work with, that anyone can make with minimal equipment. That being said, deep frying is the best, and there’s more than one way to fry things for dessert. If you prefer things like pancake batter, etc, go ahead and use what you like.