BEIGNETS D’ACACIA

img_0965All around us at the moment is the sweet aroma of the Robinia pseudoacacia (false acacia) flowers. Last summer our French neighbour recommended that we try making beignets – fritters – with them. Having tried elderflower fritters we were keen to have a go.

 

I made a simple light batter out of a 50/50 mix of cornflour and plimg_0966ain flour, beaten egg and a drop of sparkling white wine as there happened to be a bottle open! (You could use beer or sparkling water) you then dip the flowers into the batter by holding onto the main stem, let some of the excess drain off and then fry until golden in hot oil, this only takes a couple of minutes.

We served this as a savoury dish with tapas, they go nicely with a yogurt and tahini dip or a smokey chilli salsa but you can also drizzle with honey and eat as a desert with crème fresh. Yum!

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