Acacia Fritters

This is a recipe inspired by chef and forager Claudio Bincoletto.


3 bunches of acacia flowers (about 30 flowers)

3 tablespoons self-raising flour (original recipe: 3 tablespoons of plain flour and 1 teaspoon baking powder)

2 tablespoons sugar

1 egg

1 shot of rum or grappa (optional)

vegetable oil for frying


Mix together the egg, sugar and flour to form a batter; rest for 15 minutes at room temperature.

Heat up the vegetable oil in a deep saucepan. Dip the acacia flowers in the batter and fry for 2-3 minutes until golden.

1 Reply to “Acacia Fritters”

Comments are closed.