No, nothing dark and puffy clouds, or clouds of volcanic ash ... we have enough of those that await us each morning when, hopefully, open the windows trusting in a sunbeam, in the scent of the gorse, in the light breeze of the sea.
Here are three clouds kind, sweet this time, and the smell of Spring.
lovely friend brought me a basket from the countryside of acacia flowers, white and fragrant.
were dipped in an airy batter, then into a lake of oil kind. The result is an old and delicious snack, which releases the flavor of the sun.
fritters acacia flowers.
3 eggs 5-6 tablespoons of flour to batter Biancaflor
milk, a pinch of salt to taste
oil for frying granulated sugar for dusting.
Wash the flowers, depriving them of impurities. Drain.
Put the flour with salt into a large bowl. In a bowl beat the egg yolks with two tablespoons of milk, add to the flour, stirring with a whisk and continue to add the milk until you have a batter the right consistency, smooth but not runny. Beat egg whites until stiff IGLI and gently add to the mixture, stirring, as always, top to bottom. Join
flowers, stirring very gently.
Preheat oil and fry spoonfuls, until a light coloring, and just golden.
Drain on paper towels, then sprinkle with granulated sugar.
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