Tuesday, 3 June 2008

Polish black locust fritters

Polish: robinia akacjowa / grochodrzew
Upper Sorbian: běła robinija
Korean: 아까시나무
Serbian: багрем
Romanian: salcâm
Vietnamese: dương hòe
Czech: trnovník akát
Slovakian: agát biely
Ukrainian: біла акація
French: robinier faux-acacia

Black locust is a grateful tree. Belongs to the pea family and is improperly called acacia (but caling it false acacia is true, following the latin name robinia pseudoacacia). Probably you often have a walk around your country plot and smell its intensive aroma and you even never thought that you could pick some and prepare delicious fritters. In my homeland, Poland, black locust fritters (racuchy akacjowe) are maybe not the most common sweet snack, but belong to the most favourite childhood memories of the summertime in the countryside and people still willingly prepare them in the springtime, if they only can find black locust tree away from the contamination of big cities and cars. There are several recipes to prepare this great breakfast dish or sweet evening snack; here is mine:

1 cup* black locust flowers**
1 apple (should be sour!)
1 cup flour
1 teaspoon baking powder
1 cup condensed milk (7,5% or 10% fat)***
1 egg yolk
1 pack vanilla sugar
salt

1*. After collecting black locust, what you have to do is to switch on some interesting film so that in the emantime you can divide flowers from the panicles. Some people (see elder flower pancakes recipe) just deep the whole panicles in the batter. You can do it of course but a) it won't taste that good, b) black locust is generally considered toxic, with the exception of the flowers!



2. Beat egg yolk with vanilla sugar and a bit of salt. Add condensed milk (3,5% whole milk or yoghurt can be used instead***).

3. Swift flour with baking powder and add to the milk-yolk cream

4. Peel apple and cut into tiny chunks or grate it. Apple is important to add somesour taste; otherwise, fritters taste a bit insipid (some say that similar to soap :P) Mix with the batter and add black locust flowers. I once added a handful of chopped rose petals** to make the fritters look more colourful ( observed no differrence in taste). Mix everything well and fry.






(black locust fritters with rose petals**)

2 comments:

Elsa said...

I made these last weekend with black locust flowers from Toronto - they were delicious. The batter turned out a little thick, so I added a bit of milk to make them more pancake-consistency, and served them with black locust syrup.

The flowers keep well in the fridge, I still have some and plan to make another batch this weekend. Thanks for sharing your recipe!

Ewa said...

Elsa, you are very welcome! You can try this with elderflowers too! And, great idea about freezing them, I have to try it! Black locust syrup is something I adore, wonderful combination!