I had almost forgotten how glorious springtime in Veneto can be. How warm the May sun can shine, and how pleasant it is to eat lunch outside with the white roses intertwined around the wooden pergola. How early strawberries ripen here, and how late the sun sets. I had almost forgotten how much I yearned for some proper spring weather in the past four years, despite the blooming magnolias and the dangling wisteria. I am reminded now, here, sitting at my old desk, the window wide open and a sweet scent of orange blossoms blowing from the garden.
Two weeks in my homeland and I’ve already fallen into some good old habits: munching on pan biscotto (some local sort of crunchy bread) while waiting for lunch; circling the house and the garden multiple times throughout the day in search for ideas; going for long walks turned into foraging expeditions; and drinking too much espresso, sometimes with a dash of grappa, too, usually on Sundays.
Whenever we go for walks together, Dad joins me in my foraging efforts, mostly because he loves weeds as much as I do. On our last trip, for instance, we found dandelion, nettle, and bruscandoli (wild hops), the holy trinity of Venetian wild edible plants. We picked two bagfuls in total, then proceeded to wash them and turn them into a huge skillet of stir-fried greens with pancetta, a nettle frittata, and a risotto with wild hops, which were still surprisingly tender and reminiscent of rosemary.
And now that the last of the young shoots and leaves have morphed into tough grown-ups, it’s time to pick edible wildflowers. Late spring is their moment. Florid bushy trees of elderflower (sambuco) and black locust (faux acacia or robinia) grow between parcels of land. Their branches have been heavy with flowers for weeks now – one can smell them before even seeing them. Black locust flowers – dangling clusters of tiny, intensely perfumed white flowers – are slowly coming to an end, though many trees are still in bloom. We have been picking basketfuls of flowers to fill every vase in the house, their beauty and sweetness a fleeting bliss before they fade and wither and bend, spent.
Many were reserved for the kitchen, too, destined to a dip in cold batter and a jump in hot oil. Frying flowers is hardly a novelty, but it seems to be one of the best and most classic ways to enjoy edible varieties like acacia. Besides, I find eating flowers quite poetic. Most especially when their sweet flavour is enclosed in a crisp shell and enhanced by a light veil of sugar or a drizzle of honey. That said, a savoury version would be just as heavenly served as a snack with a glass of prosecco.
Making frittelle di acacia is common practice in many Italian regions as it is in France – but Mimi’s batter recipe is novel and intriguing: milk, eggs, sugar, and beer all feature. The mixture is chilled prior to frying in order to create a temperature shock and a crisper outcome. Fritters are then served with a dusting of sugar, though some, particularly in Italy, prefer drizzling the lot with honey, best if from acacia flowers itself.
Acacia (Black Locust) Flower Fritters
Adapted from a recipe in My Kitchen in France by Mimi Thorisson
240 g / 2 cups all purpose (00) flour
50 g / 1/4 cup granulated sugar
Pinch of fine grain sea salt
2 large eggs
200 ml / 3/4 cup milk
150 ml /2/3 cup lager beer
1 tablespoon rum
30-35 small branches of acacia flowers (unsprayed), rinsed and dried
Vegetable oil, for frying
Icing sugar or acacia honey
In a large bowl, whisk together the flour, sugar, salt, eggs, milk, beer and rum until well combined into a smooth batter. Refrigerate for half an hour.
Heat 4 cm of oil in a medium, high-edged frying pan. When it reaches the right temperature – about 170°C/350°F, which you can test by dropping a few drops of batter in and seeing if they sizzle and turn brown within seconds – dip a first batch (6-7) of flowers in the batter, drain slightly, then fry until golden-brown, about 3 minutes per side. Carry on with the rest until you’ve done all the flowers or you ran out of batter.
Drain the fritters with a slotted spoon and ease them on a platter covered with paper towels. Dust with icing sugar or drizzle with honey and serve immediately.