This sounds like a joke but it is a perfectly serious dish—I made its
acquaintance at the table of a little inn in South Baden, on the shores
of Lake Constance.
First you must wait until the elderberry bushes are in full bloom. Then
you gather a good sized bunch of them—and cut off each blossom just
below the point where the little stems join the main stalk.
These you dip into a light egg batter such as is used to make apple
fritters (lighter, perhaps), taking care to cover both the flower and
as much of the little stalks as possible. They should be served like
fritters as soon as made.