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 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.