Wattle Piklets: The French Alternative
Whether you’re into bush tucker or not, Jackie’s delicious wattle piklets are really worth a try. They have a slightly sweet flavour along with a delicate wattle fragrance, but best of all they’re truly Australian.
Ingredients
- 1 cup wattle flowers
- 1 cup self raising flour
- 1 egg
- 1/4 cup castor sugar
- 3/4 cup milk
- butter or margarine
Method Pick enough flowers to fill one cup (discard the stems). Place the wattle, flour, egg, sugar and milk into a bowl and mix until the batter is smooth and all the lumps have disappeared – apart from the pieces of wattle. Melt butter or margarine in a frying pan. Add the batter 1 tablespoon at a time. Turn piklets once when bubbles appear. Serve with butter and jam.
Warning
Only choose wattle that tastes sweet and slightly perfumed. Bitter tasting flowers should be avoided. Use only wattle (Acacia spp) to make these piklets – do not substitute other native flowers.
Further reading
Jackie French has a new book out titled How to Guzzle Your Garden. It’s published by Angus & Robertson and is available at all good book stores for $12.95.
