It’s that golden time of the year again when I can finally make one of my favourite delicacies, acacia flower fritters. The English name is locust flowers, we call it fleurs d’acacia (Robinia Pseudoacaci). Real acacias are bright yellow (from the Mimosoideae family), quite different to what we call acacias here. The fragrant blossoms are only available a few weeks during this season, so it’s best to pick them when they have just opened. They look like little bundles of grapes, with tiny white flowers that smell, and taste like honey, with a hint of jasmine, bergamot and orange blossom. Sounds like a dream? An edible one at least.
You can’t imagine how much fun it was to pick the flowers, the kids loved participating, so excited to know they would be having them as fritters. I can’t think of a more beautiful way to eat something sweet, so fragrant and fresh from the garden. It’s such a delicate pleasure to eat these little ephemeral beauties. The flowers usually bloom between ten to fifteen days, a very short-lived thrill, making the whole experience even more exciting. I am so thankful for these little magical culinary moments, such a good excuse to savour each fritter with a sip of sweet white wine. I am always in search of timeless moments, food that is a feast for the imagination as well as the eye.
Acacia (locust flowers) flowers fritters
For approximately 20-25 fritters (depending on size)
250 g/ 2 cups plain flour
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.
84 thoughts on “Acacia Flower Fritters”
Oh, those look so good. And what a fun time for all of you. You all look like you’re having such fun. The world really is the best classroom, isn’t it? Thanks for sharing. Tomorrow i will be having lunch with two French friends and I will be sure to ask them if they’ve ever heard of these. They look delicious.
Bonjour Sandy! Such a treat – I enjoyed every second of the fritters, from picking the flowers to eating them, especially with a little glass of sweet white wine. Bonne journée, Mimix
Oh yes, Mimi, I remember these from my childhood in Prague. Did you ever have elderberry blossom fritters? My grandmother made elderberry blossom fritters ever year, but they were savoury, not sweet. I’m going to look in her book and see if I can translate the recipe because the elderberries are just starting to flower here on the West Coast. I hope you have a lovely week. 🙂
Sounds lovely – I haven’t tried elderberry blossom fritters. I hope you can find her recipe and share! Thanks Veronica! Mimix
Bonjour Mimi and Veronica, I am from Prague and you’re right, this food once occurred in a Czech a lot. Elderberry flowers wrapped in pastry was served with powdered sugar and many grandmas prepared this dish called Kosmatice. Kosmatice are elderflowers dipped in a pancake-like batter and deep fried.
1/4 litre of milk (alternatively, you can use cold beer or cold water)
cca 120g of flour (enough to make a thin, pancake-like dough)
pinch of salt
sugar (if you want sweet kosmatice)
Other way to eat kosmatice is with boiled potatoes, potato puree, or with some spice sauce, for example yoghurt-garlic dip or cheese (in that case you don’t add sugar to the dough).
We prepare also elderberry syrup, lemonade and I prepare for my kids elderflower vinegar, which very well decreases fever. Elderflower tea is an old home remedy against common cold and fever. This week I have plan to go pick some elderflowers for these above mentioned natural delicacies.
I’m about to make my yearly Elderflower cordial- who knew that you can do so much with elderflowers!
I am absolutely delighted with the post on the Acacia fritters! What a pleasure must be to enjoy such treats 🙂
Thank you Maria! Mimix
This is the first time I have ever seen the use of Acacia flowers in a blog. They are a seasonal delicacy in Bengal, India. Very lightly fried with a seasoning of whole spices, they are served over rice. They are also known to be good for curing chicken pox. Beautiful post with beautiful pictures and lovely recipe, and of coyrse lots of memories for me.
Bonjour Debjani! So happy to hear from you! How lovely to hear you also have them in Bengal – I love the idea of serving them with rice! Thanks so much for sharing! Mimix
I found your blog a few weeks ago and i’ve been so inspired by it! Congrats on all the photos and recipes. I’m dying to try some 🙂
Merci Joanna! I hope you will enjoy the recipes! Best, Mimix
I wonder if these grow in the US? I’ve never heard of them but if I could find them, this would surely be my first recipe from you to make. I’ve written down some that I’m anxious to try.
This is such a beautiful post…my favorite I think. The photos are stunning. Especially the ones of your children under the flowering tree…a very enchanting glimpse of your lives. xo
Bonjour Sarah! Thanks for such inspiring words 🙂 You can definitely find acacia flowers (locust flowers) in the US (depending on where you live?) – do share with us where you found some! Bisous, Mimix
I remember having this treat many years ago in Mount Airy Maryland.. so yes they are available in the US
I have a large locust in my back yard in Syracuse, NY. Can’t wait to try the recipe when it blooms.
Je lis tous vos posts avec tellement de plaisir à chaque fois et là je suis si surprise que vous connaissiez aussi les beignets de fleurs d’acacia. C’est tellement de souvenirs de mon enfance! (et je n’ai que 28ans) Je pensais que personne ne savait faire ça en dehors de ma maman. Encore merci pour cette superbe recette!
Merci Marie! Les beignets d’acacias me rappellent aussi mon enfance – quel bonheur! Mimix
This looks absolutely lovely! I think I might try these with honeysuckles! Just one question: how many flowers are used in the recipe? Couldn’t seem to find the measurement! Thanks so much for sharing!
Bonjour Amber! I used approx 20-25 bundles of flowers (a bit smaller than my palm) – it depends how big the flowers are. Enjoy! Mimix
Honeysuckles sound like an amazing idea, especially as they have such an amazingly flavored nectar! Not to mention, they grow at the end of my street. I felt sure I’d be able to find acacia flowers. We seem to have the yellow pom pon, fluffy ones, but not the white clusters.
Now waiting for spring…(when a much anticipated autumn has yet to arrive!)
This is a wonderful family time spent under the blossoming trees gathering the flowers, engaging children and anticipating a delicious treat! Such a marvelous picture!
Thank you Aleksandra! Bonne journée, Mimix
I didn’t know that recipes , only With the zucchini flowers.
So now you’ll have to try this! So beautiful and delicate – smells like heaven! Mimix
Hello Mimi,how beautiful I did not know that you can eat these flowers.Ill make it.Edith.
Bonjour Edith! Isn’t it wonderful to pick these flowers and frythem into beautiful golden fritters! It’s like a fairytale! Mimix
Your e-mails are all so wonderful – I LOVE the photos of your creations and the countryside so much. In fact I am in France at the moment and it is VERY cold in Provence. Are all the plants slow this year? Will there be enough sun and rain-free days for the grapes to survive?
Keep up your exquisite work, Diane from Canada
Bonjour Diane! Thank you for your kind words – they are so encouraging! The weather is very fickle here in Médoc – we had summer, a dash of fall, then spring again, now it’s on/off sunshine and rain. The crops are slower this year, strawberries and artichokes for at least 2-3 more weeks. Have a lovely time in Provence. Mimix
These fritters look so delicate and delicious! What a lovely moment to share with your girls – I bet they will have many magical memories of growing up in Medoc, for sure!
Thanks for dropping by Trisha! I love these magical moments – bonne semaine, Mimix
Amazing!! Never ate it like this. I use to eat it raw as a kid, sucking all the ´honey´ from flowers.
Another wonderful post….you wake up so many memories…
I used to eat these lovely flowers directly from the tree when I was a child.
Never cooked them in anyway. But these amazing pictures and the simple recipe will help me to have enough patience and take the flowers home instead of eating them right away.
Wish you a lovely evening!
Bonsoir Natalia! I hope you will enjoy these flowers as fritters, they are so lovely! My kids also like them straight off the tree! It’s a beautiful sight to see them eat the flowers! Bonne soirée, Mimix
How you live is such an inspiration. Thank you. This post made me smile and tear up all at the same time. Nature is miraculous.
I’m sitting in NYC on a rainy day working at my laptop and reading your blog is an incredible escape.
Wishing you love and magic.
Bonjour Jessica! Thank you for wishing me ‘love and magic’! That is the sweetest wish ever! I wish I could share a few fritters with you 🙂 Mimix
It looks beautiful on your pictures. I had my first edible flowers this year. It was fun to eat them.
I wish I could possibly express what a delight and pleasure your little slice of the digital cosmos is. It is my favorite afternoon stop, and I feel with each word like I’m being transported into a world that I can only dream exists. You make the food so real and accessible, and I’m completely inspired by each post. Thank you!
Thank you Caroline for leaving such a beautiful message! My main wish is to share this life we happily live in Médoc – make it as accessible as possible! Everything is possible, just cooking a simple dish can transport you to so many incredible places! Bonne soirée ma chère! Mimix
Dear Mimi, I discovered your blog this week. I went through every little page you’ve written and am instantly in love with your picturesque life. I will be back for more 🙂 As a fellow photographer kudos to your husband for such amazing photography 🙂
Must try to get some acacia flowers then. 🙂
Merci Marta! Wishing you a lovely bountiful basket of acacia flowers! Best, Mimix
So sorry not to have this recipe earlier as my flowers are just over. Will have to wait till next year!
I agree with all the nice comments..What a treat to see your phtos..family..surroundings..food.
All you girls today could not be more photogenic or lovely~
Thank you Monique! So happy to hear kind words. Have a lovely day, Mimix
Honestly, everytime I am blown away by the theme or recipe or pictures. This one made me think that you really need to put all your posts together and publish a coffee table book. Fabulous post comme toujours!
Bonjour! I am so flattered by your comment! So very encouraging! Have a lovely day! Mimix
Thank you Mimi for an absolutely delightful blog. As always it is visually enchanting and filled with information that inspires. Acacia pycnantha (Golden Wattle) is Australia’s floral emblem – I am sure we must also have Acacia (locust flowers) here but it’s not one I know. I will now be scanning every park and garden 🙂
Bonjour Lyn! Thanks for sharing! I love floral emblems. Golden wattle, when in flower, green and gold, represents your beautiful country’s colours and is a sign of unity – how meaningful. I hope you will find the acacia (locust) flowers to make some delicious fritters! Have a lovely day, Mimix
Every one of your posts, is such an inspiration! the pictures are so lovely… and the recipes… it is a pleasure to stop by! Greetings from Buenos Aires, Argentina, Veronica
Gracias Veronica! Mimix
Such a small window of opportunity to harvest this seasonal treat, makes this recette all that more special ….precious in fact. You’re creating memories for the children that will stay with them forever. The photos say it all. Bisous xx Anita
Merci ma chère Anita! Been drooling over your Singapore photos on IG- you must be having a fantastic time! Have you tried acacia fritters? Bisous, Mimix
Mimi, to tell you the honest truth I had no idea the flowers could be made into fritters. Obviously, the variety of acacia is important so I’ll have to do a little research as we have so many varieties in the Australian bush. Singapore, I’d forgotten what a play ground it is!!! Oh yes, the photos say it all!!!
Mimi we’ve lived alongside Robinia Pseudoacaci all our lives in Bathurst, Australia and I never knew you could do this. I’m going to share this with an elderly friend who has them on her property. I’m sure she’s unaware of it too. We’ll bookmark it for spring. Enlightening and unexpected – thankyou x
How wonderful Margaret! Every year I look forward to this time of the year to make these fritters – they are such wonderful delicacies. Have a lovely day and please send my regards to your friend! Mimix
I was chatting to her yesterday and she said that in 35 years of living on the property the robinias have only flowered about 3 or 4 times. Do yours do it every year? They may need more rain than we get here.
Bonjour! Ours flower every year, around mid-May. Mimix
These are on my top 5 list of scented flowering trees. Never knew they were edible. My favorite honey is acacia. I’m sure I would love these fritters. Thanks for the recipe.
Thanks for dropping by! Isn’t it wonderful that they are edible! I hope you will try the recipe. Best, Mimix
I have never thought about cooking acacia flowers… they sound delicious…
Thank you… I shall try your recipe… xv
Enjoy the recipe Vicki! I think the flowers will be around for one more week (at least here in Médoc). Bonne journée, Mimix
What an amazing life you lead!
Surrounded by beauty, and fun with such gorgeous children.
When are you and your husband bringing out a cooking/lifestyle book?
I must admit, as a Creative Director, wife, and mum I would buy one straight away! The photos and styling are spot on!
I love the seasonality and passion for your local area that you both have. Your recipes have an authenticity and nostaglia of a real life well lived, rather than a business enterprise that is so obvious with some people.
I feel as if you have shot an arrow straight to my heart 🙂 (in a good way of course!). When we moved to the country nearly 3 years ago, it’s as if someone gave us a key… to freedom. Here, we are free to explore and discover beauty in its most natural form. We live a simple life, fuelled by inspiration, good food and lots of love! Regarding the book, we are currently working on it, slowly but surely. Thank you for such encouraging words, it is greatly appreciated. Mimix
Gorgeous! It does look like a dream…
Mimi, this must be one of your loveliest posts! It made my day so happy just to read your words and look at the gorgeous pictures. Thank you!
Amazing. You are amazing Mimi! Please visit us when you come to Ireland and we can cook together xx
Hello Imen! Oh how I would love to meet up in Ireland! One day, very soon, as it’s definitely on our to-do list. As Oddur is Icelandic, he believes he has roots there, Icelanders have a lot of Celtic roots 🙂 And please, come visit us! Would love to cook with you Imen – we would have a lot of fun I bet! And all that wine, the châteaux, fun, fun, fun 🙂 Bisous from Médoc, Mimix
These do look so so good. Wish I can get my hands on some flowers this weekend.
Wishing you a lovely week-end, filled with artichokes! Mimix
How lovely written, how lovely you describe your feelings regarding your love for this recipe, your family and your lifestyle. This is really something special!
I’ ve never heard that acacia flowers can be fried. This looks so fantastic! I love your blog! Bisous from Grrmany
Wow, thanks for showing us how to make these, Mimi. It’s great that you are involving your children, and creating wonderful food memories for them.
What a dreamy way to start the first of the month. I will consider this tree when I am ready to purchase a patch of land so I can enjoy sweet June dreams as well. Happy Nesting!
Greetings from London, gorgeous photos Mimi, Love! such a beautiful family.
The recipe looks new to me, but I am sure it taste delicious, would love to try it. Thank you xx
I discovered your blog recently. I am from Puerto Rico. Read your post on flower fritters. Awesome. You do not
see this kind of food here in island.
You combine two of my hobbies, cooking and photography. Keep up
your good work. God Bless.
Acacia flower fritters are new to me and your description of them has me feeling like I’m missing out on this edible dream!
You have such a beautiful blog–always a pleasure to visit! 🙂
I had no idea that Acacia trees grew in the Midwest United States, but I came across dozens of the stunning trees as I kayaked down a local river last weekend. I had to pick a few! The fritters were lovely with a glass of crisp white wine! If I find any more before they finish blooming I’m going to mix them in with fresh greens. The flavor is so sweet I want to be able to savor them without any other flavors disrupting.
Bonsoir Jennifer, So happy to hear you made the fritters! Isn’t it wonderful to be able to pick beautiful flowers… and eat them? Thanks for sharing – I love th eodea of kayaking down a river to fetch your flowers! Mimix
Its very nice to spend a day with flowers.I would love to do that.
En alsace, les beignets d’acacia étaient aussi consommés et sont encore consommés dans ma famille.. DANGER: ce que l’on appelle “acacia” est en fait le Robinier faux-acacia aux fleurs en grappes blanches tombantes. Le vrai acacia a des fleurs jaunes qui sont toxiques (googlez: acacia fleurs jaunes poison) Merci de bien vouloir mettre ce point en évidence au début de votre article pour ne pas laisser quelqu’un s’empoisonner. A part cela merci pour vos “Eggs in cocotte à la Bordelaise” qui vont peut-être bientôt remplacer ma recette d’oeufs meurette.