Acacia (locust flowers) Flowers Fritters

For approximately 20-25 fritters (depending on size)

250 g/ 2 cups plain flour

2 eggs

200 ml/ 3/4 cup half or whole (full-cream) milk

150 m/ 2/3 cup beer

50 g/ 1/4 cup granulated sugar

1 tsp vanilla extract

1 tbsp rum (optional)

1/2 tsp fine salt

2 1/2 cups vegetable oil, for cooking the fritters

Icing sugar/ confectioner’s sugar, to dust the fritters

Note: If you feel you need to rinse the flowers, make sure to dry them well before frying. Only the flowers and little stems are edible so make sure to throw out the rest!

Mix all the ingredients together (except the flowers) in a large bowl until you get a smooth batter. Cover and set aside to rest for 30 minutes to one hour.

Heat oil in a saucepan, about 1 to 1 1/2 inch deep in the pan. To test if the oil is ready, fry a few drops of batter. If it sizzles and turns golden brown within seconds, it’s ready. Dip the flowers in the batter, drain slightly and fry in batches (about 3 per batch) until the fritters become golden brown, approx 2-3 minutes on each side. Remove fritters with pliers or slotted spoon and drain on paper towel. Dust lightly with icing/ confectioner’s sugar before serving.

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