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Bartolomeo Scappi says:
Another way to make milk fritters.
Take
a pound of fine flour, two ounces of cold melted butter, two ounces of
sugar, two ounces of rose water, a little saffron, salt, eight eggs, and
a cup of goat's milk; make a batter that resembles well-stirred glue.
Let it stand in the same jar for fifteen minutes in a warm place. Stir
it again. Make fritters out of it as described above. You can add
elderflower or chopped mint and marjoram to the mixture.
Supplies
110 grams of flour
50 grams of sugar
pinch of salt
1 teaspoon of rose water
Small pinch of saffron
2 eggs
50 grams of cooled melted butter
125 ml of milk
1 cup elderflowers (no stems!)
Elderflower fritters
Preparation
Put flour, sugar and salt in a bowl and mix together. Put the rose water in a bowl and soak the saffron there until the color comes off. Beat the eggs in a separate bowl and add the milk and butter. Beat well. Also add the saffron rose water. Add the moist mixture to the dry mixture and stir vigorously until smooth. Add the elderflowers and stir well. Let the mixture set in the refrigerator for 15 minutes.
Put a layer of about 2 centimeters of sunflower oil (or other neutral oil) in a frying pan and heat. Spoon in a heap of batter here with a spoon. They will flow out into round flat fritters. Fry them on both sides until golden brown and then let them drain on kitchen paper. Eat them hot, sprinkled with sugar.
Ps
Translation A.T
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