The smell is heady, the taste is delicate. It’s a happy days sweet, a childhood memory, a fleeting pleasure. This time the recipe is from my cousin, and it’s such an emblematic one that from now on, acacia are called fritters trees.
For 1 large salad bowl of fritters
- 1 large salad bowl full of acacia flowers
- 500g (4 cups) of all-purpose flour
- 4 eggs
- 250ml (1 cup) of milk
- 250ml (1 cup) of beer
- 1 pinch of salt
- 4 tbsp of vegetable oil
- 8 tbsp of granulated sugar
(or 6 tbsp of xylitol) - 1 packet of baking powder
- Cooking oil
- Icing sugar
Separate the flowers from the stems. Set aside.
Put the flour in a large bowl and make a well in the center. Add the egg yolks and start mixing. Then gently add the milk, the beer, the pinch of salt, the vegetable oil, the granulated sugar (or xylitol) and the baking powder. Mix until forming a homogeneous and smooth paste.
Beat the egg whites until firm and stir in the batter.
Then add the flowers and mix gently.
Cover with a clean kitchen towel and leave the batter to rest for 1 to 2 hours.
With a tea spoon, form small balls of paste, and fry them in boiling cooking oil until golden brown.
Drain on paper towels.
Sprinkle with icing sugar before serving.
Variation: With only 1 tbsp of sugar (instead of 8), you may have “salted” fritters to go with a salad, for example.
