When the acacia blossoms appear on the trees you shouldn’t delay as the season comes and goes very quickly. This is lovely served with an aperitivo of prosecco or white wine, or alongside a main course. When fried, they have a crisp, fresh, slightly sweet taste. Make sure the acacia blossoms you get are the edible type, as they can vary from place to place.
Collect sprigs of acacia when the flowers are plump and fresh, not drying out on their branches. Make up a loose batter with an egg, flour, a little milk and
Heat some light olive oil in a frying pan. Fry the slim branches until golden, then drain on paper towels. Serve hot and strip away at the fried flowers with your teeth.
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