You probably know it already; if not, look for white flat-topped loose clusters of flowers up to six inches or more broad that appear on a shrub three to ten feet tall. The flowering heads resemble several of the shrubs in the Viburnum genus, but elderberry has compound leaves divided so as to display five to 11 leaflets. Vibrunum leaves aren’t divided.
In the fall, the plant bears deep purple or black fruits that sometimes weigh their branches to the ground. Many use them for making wine or in sweet breads or jam. In my experience, they are very irregular as to taste when eaten fresh picked. Clusters from the same shrub will range in flavor from very good to very bad.
Elderberry blossoms, however, never let you down. The entire flowering head fried up in a fritter batter makes a crunchy summertime treat that more than repays the effort of harvesting and preparation.
American Indians were (and are) the real experts on using plants as economical food sources. If a plant wasn’t worth their time, they didn’t fool with it. In Native Harvests: Recipes and Botanicals of the American Indian (Vintage Books, 1979), E. Barrie Kavasch provided the following recipe for Elder Blossom Fritters:
Prepare a light batter, beating together two cups fine white cornmeal, 1 lightly beaten egg, 1 cup water, and 1 tablespoon of maple syrup. Heat 1/4 cup corn oil on a griddle and drop batter by large tablespoons onto it, immediately placing 1 elder-blossom flower-cluster in the center of each raw fritter and pressing lightly into the batter. Fry for 3 to 5 minutes, or until golden. Flip and fry for 3 minutes on the other side. Drain on brown paper. Serve hot, sprinkled with additional loose blossoms and maple sugar. (This amount of batter is sufficient for preparing 16 flower clusters)
My wife makes a similar batter, substituting fine white flour for the cornmeal and beer for the water. She sometimes prepares daylily or squash blossoms in the same manner. As she says, “Anything tastes good in a fritter batter.”