Separate the eggs. Mix the flour, beer, salt and vanilla sugar until smooth. Beat the egg whites until stiff and fold in carefully.
Heat the oil in a large saucepan or deep fryer to approx. 170 ° C . Dip elderflower umbels one after the other in the dough, drain and bake in the hot oil for 2-3 minutes until golden. Remove and drain on kitchen paper. Grind the Cristallino to powdered sugar in the coffee grinder and dust the Hollerküchle (do not eat the stalks). Tastes great with freshly mashed currant mousse and vanilla ice cream.