Beignets de Fleurs d’Acacia ou de Citrouille from Memories of Gascony by Pierre Koffmann
Macerate the flowers in the rum and sugar for 30 minutes. Meanwhile, prepare the batter. Put the sifted flour into a bowl, make a well and put in the egg yolks and oil. Stir with a wooden spoon, gr...
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Cooking tools:
- Mixing bowl
- Fine-mesh sieve
- Wooden spoon
- Whisk
- Separate bowl for egg whites
- Saucepan
- Stove
- Slotted spoon
- Plate
- Paper towel
Ingredients
- 12 acacia or pumpkin flowers
- 3 eggs, separated
- 100 g/4 oz plain flour, sifted
- 50 g/2 oz caster sugar, plus extra for serving
- 100 ml/4 fl oz rum
- oil, for deep-frying
- 1 tablespoon oil
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