Foraging for Fritters

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By Barry Estabrook

We live at the end of a gravel road named, appropriately, Locust Lane in recognition of the ancient black locust trees that line it. The recent spate of unseasonal heat has brought them into full, fragrant bloom. They perfume our entire yard. Our noses tell us that  it is time to invite the neighbors over for the most fleeting foraged treat of the year, usually available for less than one week.

Sunday’s brunch: Locust fritters with perhaps a gargle of prosecco to wash them down. We always use the recipe Jacques Pépin included in his memoir, The Apprentice. Continue reading

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