Ingredients
- Acacia flowers, they only bloom for about 1 to 2 weeks in may/june
- 200 ml full fat milk
- 200 ml white beer
- 2 eggs
- 240 gram all-purpose flour
- pinch of salt
- 2 tablespoons powdered sugar
- 2 tablespoons neutral oil
- sachet of vanilla sugar
- oil for frying (e.g. sunflower oil)
Kitchen equipment needed
- 2 large bowls
- Dutch oven or other heavy bottomed pan
- skimmer
- paper kitchen towels
Preparation — 10 minutes
CREATE a batter by combining milk, beer, eggs, pinch of salt, powdered sugar, flour and 2 tablespoons of oil with a whisk until you’ve reached a smooth batter. You can also create this batter a day ahead and store in the fridge.
HEAT frying oil until it has reached about 180 degrees Celsius or 350 degrees Fahrenheit. If needed, you can carefully rinse the flowers under running cold water. It depends on the location you’ve got them from, it they are, for example next to a road it’s best to rinse them first. Make sure there’s some stem attached so you can easily hold them.
Finishing the acacia beignets — 10 minutes
DIP the flowers into the batter and fry them on both sides. Don’t fry them too long, make sure they’re beautiful golden brown. Use a skimmer to transfer them to a paper kitchen towel to remove any excess oil. REPEAT until all the flowers have been fried and serve them immediately with vanilla sugar.
These beignets are delicious in combination with strawberries and vanilla ice cream. Enjoy!
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