On a quick trip through Ontario to attend Old Fort Niagara's French & Indian Encampment, I found many elderberry plants in full bloom, and I could smell the acacia or locusts, as well. A delicious fritter or beignet can be made from the blossoms; actually any edible flower, including squash and calendula or four o'clocks.
Sift 1 1/4 cups flour with a pinch of salt. Stir in 1 egg yolk (save the white to beat for later addition), 2 tablespoons oil and enough beer to make a light batter. You may flavor this batter with brandy or flower water (orange or rose). Leave to set for several hours.
Pick your flowers in the morning and leave a little bit of stem to dip with. Fold in your stiffly beaten egg white and dip each flower into the batter. Deep-fry until golden. Drain on paper and sprinkle with sugar. Serve with hot tea and lemon.