Afternoon treat

Acacia blossom fritters

Blossom clusters coated in a light batter with whipped cream and saffron, then fried and served with jam.

Total time
90 min
Budget
Small budget
Difficulty
Easy
Servings
4 people
Acacia blossom fritters
I got this recipe from a dear friend, Hermance, of Le Castellaras in Fayence, in the Var. It is a gastronomic destination with a breathtaking view of Provence. Hermance and Quentin create memorable dishes and flavours with their own special touch. For an afternoon treat, Hermance serves these acacia blossom fritters with Stéphan Perrotte's fruit preparations. A delicious recipe to share and a lovely expression of friendship.

Prepare everything

Ingredients

4 pers.

Tick the ingredients you already have.

Doughnuts

To serve

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Childhood memories: Mariguette strawberry SignaturePoids - 210g, Coffret - Prêt à déguster Stock insuffisant en tenant compte de la quantité déjà présente au panier.
    Qty: 1
  • Vesuvius clementine SelectionPoids - 210g Stock insuffisant en tenant compte de la quantité déjà présente au panier.
    Qty: 1
  • Meeker raspberry SelectionPoids - 210g
    Qty: 19,49 €
    Find out more
Selection total 9,49 €

Step by step

Method

Follow each step in order.

Active preparation
20 min
Cooking
10 min
Resting
60 min

Doughnuts

  1. 1

    Prepare the yeast starter

    Dissolve the yeast in the lukewarm water. Make a well in the flour, pour in this mixture and stir until smooth. Cover with cling film.

  2. 2

    Let rise

    Let the yeast starter rise for 1 hour at room temperature.

  3. 3

    Prepare the blossoms

    Sort the blossom clusters and remove the leaves and any damaged parts. If you rinse them, dry thoroughly before coating in batter.

  4. 4

    Finish the dough

    Whisk the egg yolks with the cold water, starch, salt and saffron. In another bowl, whip the cold cream. Mix the yeast starter into the egg yolk mixture, then gently fold in the whipped cream.

  5. 5

    Fry the doughnuts

    Heat the grapeseed oil to 170 °C. Coat the blossom clusters in batter, then fry them in small batches. Turn them to brown both sides and drain on kitchen paper.

    170 °C

To serve

  1. 6

    Sugar and serve

    Dust the golden fritters with icing sugar and serve with jam. Enjoy the blossoms, leaving the stems aside.