- Lorenzo Delmonico born (1881)
Acacia Flower Fritters
- 1 1/3 Tablespoon flour
- 1 Tablespoon brandy
- 1 egg yolk
- Pinch of salt
- 1 egg whites
- Acacia flowers, or other edible flowers such as Black Locust or Elderflower
- Pinch of sugar
As beautiful and seductive as the film it was inspired by, these decadent flower fritters arouse the feelings of romance that Christian Vincent's film, Haute Cuisine, revolves around. This classic French dish fries edible acacia flowers in a light and easy batter.
Make a light batter by mixing the flour with a few tablespoons of water, a spoonful of brandy or rum, a pinch of salt, and egg yolk. Allow the mixture to stand at least 1 hour.
Meanwhile, beat the egg whites until stiff. Fold the egg whites into batter, starting from the center to the dough, until it becomes creamy and light. Dip clusters of flowers into batter to coat. Brown flower clusters in hot oil, using just a small amount of oil in a frying pan. Drain flowers on a cloth or paper towel. Serve with sugar sprinkled atop fritters.