For the Hollerküchle, place the dough ingredients in a blender and mix well with a hand blender. Let rest for 5 minutes. Heat the oil to approx. 170 °C, dip the flowers into the batter and bake, turning over, until golden brown on both sides.
Drain on kitchen paper. Serve sprinkled with powdered sugar.
Preparation Tip:
The Holllerküchle taste warm but also enjoyed cold.
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