Remove all green, bitter stems and leaves from 12 Syringa Lilac Flower clusters, leaving only the tender stems and small, fragrant florets.
Crack an extra-large egg into a medium mixing bowl. Add ½ cup water or whole milk and whisk until well blended.
Add ½ cup all-purpose flour and whisk until smooth and well combined.
Line a baking sheet with paper towels and place it near the stove. Set a slotted spoon and tongs nearby for easy frying.
Add 1½ cups canola oil to a 12-inch frying pan and heat over medium-high heat.
Grasp a lilac cluster by the stem and dip it into the batter. Using tongs, gently turn the blossom to coat it completely.
Continue dipping up to two more flowers at a time so the bowl doesn’t become crowded.
Test the oil by dropping a small bit of batter into the pan. If it sizzles immediately, the oil is ready.
Using tongs, lift a battered lilac cluster, let any excess batter drip off, and carefully lay it in the hot oil.
Add more blossoms as needed, working in batches and keeping them in a single layer.
Fry for about 2 minutes on the first side, or until the edges are golden brown. Flip and fry the second side for another 2 minutes, or until golden and crisp.
Use a slotted spoon to transfer the fritters to the paper towel-lined baking sheet to drain.
Continue battering and frying until all the flowers are cooked, skimming out any loose bits of batter from the oil as you go.
Let the lilac fritters cool slightly, then sprinkle with ¼-½ cup powdered sugar and serve immediately.
