Flower donuts: Julie Andrieu reveals which variety is actually edible (with supporting recipe!)
With spring, the flowers are out! While some are ornamental, others such as zucchini or acacia flowers are actually edible. Julie Andrieu takes up the challenge of cooking a variety, more customary in gardens than in our kitchens, with a recipe for ultra-gourmet donuts.
After the recipe for flowery madeleines that we shared with you earlier, now discover flower donuts ! The gastronomic journalist, Julie Andrieu, shares a recipe that is 100% seasonal and unexpected to say the least… She opts for the occasion, not for traditional zucchini flowersbut rather for a variety of flowersoften little considered in the kitchen, that flood the facades of houses in the summer: this is wisteria ! “Between April and May, depending on the region in which you live, the clusters of wisteria are a real eye-catcher in the garden, but not only…!” She writes on her Instagram account (@julieandrieu.officiel). We share her tempura recipe with you wisteria to fill up on sweetness.
Edible flowers: is wisteria toxic?
If the wisteria adorns the fronts of the buildings of its parma hueit can also be an ingredient of choice in the kitchen as Julie Andrieu proves. Nevertheless, be careful with its consumption: seeds enclosed in the pods are poisonous and may induce vomiting. THE leaves and the stem are also unfit for consumption. Only the petals are edible can be cooked in a savory version in a salad or sweet, as is customary in the south of France.
Wisteria donuts: Julie Andrieu’s seasonal recipe
Exit the zucchini flower tempura, this season, wisteria comes in a recipe for light, sweet donuts. There food journalist and presenter of the show Julie’s Notebooks, share his flower fritters recipe both delicious and light.
- 5 bunches of flowering wisteria freshly picked and kept cool
- 125g cornstarch
- 125g T55 flour
- 30 cl of sparkling water
- 2 teaspoons of sugar
- icing sugar
- 1 liter frying oil
- Prepare the donut batter 30 minutes before the preparation. In a deep dish, mix the flour and cornstarch with 2 teaspoons of sugar. Add the sparkling water while whisking. You should obtain a fluid batter but slightly thicker than pancake batter. Refrigerate it for 30 minutes.
- Detach the wisteria petals from their stem. Coat the petals with donut batter before lightly draining them.
- Heat the oil in a skillet. When it has reached 165°C, dip the batter-coated wisteria petals into the oil. Let them cook for 5 to 6 minutes, flipping them halfway through.
- Drain the wisteria donuts on absorbent paper. Let cool for 5 minutes before sprinkling with icing sugar, if the donuts are still too hot, the icing sugar may melt.