For the elder cones, harvest the elder cones on a sunny day, transport carefully so as not to lose the pollen.
Place the umbels on a garden table, cover loosely with a tea towel. This will allow any crawling insects that may be hiding in the florets to escape.
After 15 minutes they are all gone.
Mix eggs, beer, flour and sugar to make a rather liquid batter. Heat oil in a large frying pan. Dip the cones in the batter (you hold them by the stem) and let them drain a bit.
Then place the elder cones in the pan and gently press them apart and bake until they are nice and light brown.
Serve sprinkled with powdered sugar.
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