Gogoși with acacia flowers fried in oil

Name: Gogoși with acacia flowers fried in oil
Ingredients: 2 eggs; 250 g flour; 10 tablespoons flour; 500 ml milk; 1 sachet baking powder (10 g); 1 tablespoon sugar; 50 acacia flowers (with stems); 250 ml oil for frying; 3 tablespoons powdered sugar

Dessert - Gogoși with acacia flowers fried in oil by Marta E. - Recipia

Gogoși with acacia flowers (Romanian fried dough) are a spring dessert made from a simple batter of eggs, flour and milk, fried in oil. The flowers, stems and all, get dipped in batter, brown quickly in the pan and are dusted with sugar at the end. I pick the flowers when they are well open and let them dry thoroughly before dipping them in the batter. Preparation: 10 minutes. Cooking: 15 minutes. Resting: 20 minutes. Total time: 45 minutes. Servings: 4. About 500 kcal and 14 g protein per serving.

Ingredients

2 eggs
250 g flour
10 tablespoons flour
500 ml milk
1 sachet baking powder (10 g)
1 tablespoon sugar
50 acacia flowers (with stems)
250 ml oil for frying
3 tablespoons powdered sugar

Preparation

1. In a bowl, whisk with a mixer or a whisk 2 eggs, 250 g flour, 10 tablespoons flour, 500 ml milk, 1 sachet baking powder and 1 tablespoon sugar, until there are no lumps left. 2. Put the batter in the fridge for 20 minutes. 3. Meanwhile, wash the flowers with their stems and let them dry on a paper towel. 4. Take the batter out of the fridge. Put the pan with 250 ml oil on the large burner and fry the gogoși over medium heat. 5. Hold each flower by its stem, dip it in the batter, turn it gently and fry it in the oil, stem sticking out. 6. Turn the gogoși from one side to the other, 2-3 minutes per side, until golden. 7. Move the gogoși onto paper napkins and roll them in 3 tablespoons powdered sugar.

Notes

Choose whole flowers, without wilted petals, and if they stay wet after washing, dry them well before dipping them in the batter, otherwise the oil splatters. The batter is quite runny, so if it runs off the flower too fast, add another tablespoon of flour and stir. When the gogoși brown quickly at the edges, take one out as a test to see if the oil is right. If you want it without milk, use 500 ml oat milk, and the gogoși come out just as well. The batter contains gluten and eggs, so it is not for anyone who avoids them. The gogoși are best eaten warm, with a linden tea on the side. The rest keeps in the fridge for up to 3 days and is reheated briefly in a dry pan.