Recipe: Blossom Fritters

black locust blossom fritter recipe

OK, so they aren’t ours, per se. But I was quite excited to see honeybees working over our black locust blossoms. We just ordered two top bar hives, and are looking forward to our first bees!

The bees aren’t the only ones who like black locust, however. I caught my five year old munching on buds and told her to spit them out.

“But they’re yummy, mom!”

“But I have no idea if they’re poisonous, dear.”

“But they’re yummy!”

So I turned to trusty Google to find out whether to rush my daughter to the hospital or join her in her snack. Since they are a featured part of Edible Manhattan, I decided to join her. And search out some recipes.

Polish Black Locust Blossom Fritters

(This is a modified version of this recipe using ingredients more readily available in the US, and with the sweetness toned down a touch…oh, and doubled. Because we’re a large family. The doubled version makes 12 to 15 fritters.)

2 cups black locust flowers*
2 apples (sour variety)
2 cups flour
2 teaspoons baking powder
1 8 oz can sweetened condensed milk
1 cup milk (preferably whole)
2 egg yolks
2 teaspoons vanilla
pinch of salt

1) As you collect the blossoms, try to take ONLY the blossoms. You’ll need to remove the panicles because all other parts of this tree are considered toxic. Remove anything you missed as you toss them in a mixing bowl.

2) Beat together egg yolk, vanilla, salt, condensed milk and milk.

3) Stir in flour and baking powder.

4) Peel and dice apples. Add to mixture.

5) Add blossoms. (Aren’t they beautiful?!) Stir.

6) Fry in a bit of oil and serve. Delicious!

We ate this for breakfast on Sunday, but it really is more of a dessert item. I should have noticed that with the condensed milk in the recipe. We actually only had one can of it in the pantry which is why I used milk for the second can, but it was delightful. I personally think a second can would have made it a little too sweet.

Next, I’m going to try some jelly. You know how I am with flowers and jelly. I can’t wait for our clover to bloom…I’ve noticed it on the roadsides, but ours seems stubborn.

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  1. Reply


    May 19, 2010

    I always enjoy reading of your creations! Even though I grew up canning vegetables with my mom, I never considering using flowers. Our lilac trees are finally blooming, so if I can find some jars…
    .-= Renae´s last blog ..Only Mommy Will Do =-.

    • Reply


      May 19, 2010

      At least try some lilac muffins, but the jelly is delicious! You can easily get a batch off a single bush. If you harvest all over the bush, you won’t even notice.
      .-= Dana´s last blog ..Black Locust Blossom Fritters =-.

  2. Reply


    May 19, 2010

    Wonder if this is what I see in bloom on the sides of highways and on some roads near me? I don’t have any on my property. Off to research how to ID the tree.
    .-= ChristineMM´s last blog ..Thoughts on Using One’s Home and Interior Decorating =-.

    • Reply


      May 19, 2010

      Quite likely. Can’t think of anything else in bloom. You should definitely look at some guides to make sure you can ID it correctly (it is also known as false acacia) but you can tell when you get close by the wonderful smell! It permeates the air with its vanilla scented buds, and the bees will be buzzing all over it!

      Enjoy the research and hopefully the experimentation!
      .-= Dana´s last blog ..Black Locust Blossom Fritters =-.

  3. Reply


    May 19, 2010

    mmmmm…yummy, gotta try some as soon as I find a locust tree! 🙂

    The only trees I have flowering around our house right now are plums and maydays! 🙂

    Thanks for the recipe.
    .-= Jaime´s last blog ..Strawberry Cheesecake French Toast =-.

    • Reply


      May 20, 2010

      Good luck looking for some trees. They’re a bit of a weed in our yard, but some bee people are encouraging me to leave them alone for when we get bees. Not sure about that. The goats will need some pasture, too, when we get them!
      .-= Dana´s last blog ..Black Locust Blossom Fritters =-.

  4. Reply


    April 29, 2011

    Yes, this entry is really interesting. Isn’t it?. I even learned a lot. I love the recipe you provided. Thanks for sharing!


April 26, 2010