During the first days of May, spring explodes. Acacias trees gets filled with white fragrant bunches. If you look around youorself, you can see them almost everywhere: parks, cities avenues, woods. They are beautiful, aren’t they? But have you ever thought about using them in the kitchen? You should try. Since I enjoy frying a lot, I made these acacia flowers fritters, excellent both savory and sweet, perfect for a crunchy aperitif with a dry white wine, but also for an alternative dessert, with a few drops of honey (the acacia one is the best), to accompany a nice moldy wine.
Time: 15/20 minutes of preparation, a few minutes for frying
Servings: about 15 fritters
200 g of flour 0
40 g of rice flour
20 cl of very cold beer (1 glass)
20 cl of very cold sparkling water (1 glass)
Salt or icing sugar or honey
How to get up
Mix flour and rice flour (to give more crispness), add the beer and start to turn, then add the water a little at a time. The batter should be quite liquid, so if it is thick add more water.
The batter must be very cold to give the thermal shock when you put it in the oil, so you can put ice cubes in it and start frying immediately or put it in the freezer for 15/20 minutes.
Bring the oil up to a temperature of 180 °C, try the batter by putting a drop of it, if it immediately returns to the surface it means that it is ready.
Dip one bunch of flowers at a time in the batter, turning it gently to make the batter stick everywhere but without breaking it, then drain it well and dip it in the oil. Do the same with the second and so on, so that you will put the fritters to fry with an interval of about 30 seconds from each other, so you can pull them out one at a time as they are ready.
Put the acacia flower fritters on a plate with a paper towel. They have to get crispy and dry.
Taste some Acacia flowers fritters only with a little salt, and leave the others for dessert, just before eating them: sprinkle with a little liquid honey or icing sugar.
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