Deep fried Black Locust Blossoms

This easy recipe is the first that comes to my mind, full of childhood memories, when I hear the sweet scent of black locust in spring. Crispy flowers, fragrant and sweet, with a slight aftertaste of fresh-cut grass.

The ingredients amount depends on how many flowers you can find and how many friends you’ll have to feed, so I will not indicate them. It’s a simple deep-fying batter, a kind of tempura, without eggs and baking powder, light and crunchy. Approximately half water and half flour (I put a little less flour) .


  • sparkling water
  • all-purpouse flour (celiac: rice flour)
  • 1 pinch of salt
  • 1 tsp sugar
  • Oil for deep-frying

black locust batter


Make a fairly liquid batter, stirring with a whisk flour, sparkling water, salt and sugar. The secret to a crisp and light deep-fried food is the “thermal shock”, that is, the different temperature between the hot oil and the food to be immersed, to ensure that the fried blossoms do not absorb too much fat. After mixing the ingredients, let the batter rest in the refrigerator for at least half an hour.

Heat the oil, dip the flower clusters in batter and fry them. To make sure the oil is at the right temperature, try first with the tip of a toothpick: if, once submerged, the oil boils around, you should be ok.

Cook until golden and drain on kitchen paper. Serve and enjoy them with a sprinkling of powdered sugar.

robinia flower fritters

Check other Black Locust recipes


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