Fritter Batter
- 3 1/2 ounces cake flour (100 g)
- 3 1/2 fluid ounces lukewarm water (10 cl)
- 1/3 ounce brewer’s yeast (10 g)
- 3 1/2 ounces cornstarch (100 g)
- 2 egg yolks
- 4 tablespoons cold water (6 cl)
- 7 fluid ounces heavy cream (20 cl)
- 3 saffron pistils
Fritters
- 12 bunches acacia flowers
- 2 quarts grapeseed oil
- fleur de sel
Instructions
Step 1: Fritter Batter
Begin by making the yeast starter. First, dilute the yeast with lukewarm water. Form a well in the flour, pour in the warm water containing the yeast and mix until smooth.
Cover with plastic wrap and let rise for 1 hour in a moderately warm place.
With a whisk, mix together the egg yolks, water, cornstarch, some salt and the saffron.
Whip the cream.
Mix the rested yeast starter into the saffron mixture, and add the whipped cream.
Step 2: Fritters
Remove any wilted flowers and cut off the base of the bunch.
Coat each bunch of flowers in the fritter batter.
Plunge into grapeseed oil heated to 340°F (170 °C).
Once nice and golden, remove the fritters and pat dry with paper towels to eliminate any excess fat.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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