Fried zucchini flowers

Fried zucchini flowers

Beignets de fleurs de courgette

By
From
Luke Nguyen's France
Makes
8
Photographer
Alan Benson

Here is a basic batter for deep-fried zucchini flowers. You could also stuff the flowers with seasoned ricotta, rice or vegetables, before coating them in the batter and adding to the hot oil. Serve these as an elegant snack or appetiser.

Ingredients

Quantity Ingredient
500ml vegetable oil, for deep-frying
8 male zucchini flowers, the stamens intact, and the stems trimmed, leaving some stem on, (see Note)
generous pinch fleur de sel or sea salt flakes, (see glossary)

For the batter

Quantity Ingredient
250g plain flour
2 eggs
2 garlic cloves, chopped
1 handful flat-leaf parsley, chopped
125ml vegetable oil

Method

  1. Heat the vegetable oil in a large saucepan to 180˚C, or until a cube of bread dropped into the oil browns in 15 seconds.
  2. Meanwhile, make the batter. Combine the flour, eggs, garlic and parsley in a mixing bowl. Pour in the vegetable oil and about 250 ml water and whisk to form a thin batter, adding a little extra water if needed.
  3. Submerge one zucchini flower at a time into the batter, allowing the excess batter to drip back into the bowl, then slide into the hot oil, frying only two flowers at a time. Cook for 1–2 minutes on each side, or until the batter is golden and crisp.
  4. Remove from the oil and drain on paper towel. Arrange on a platter, season with fleur de sel and serve.

Note

  • This recipe asks for male zucchini flowers. Female zucchini blossoms are directly attached to the fruit, whereas male blossoms are attached to a long stem. Male flowers also have stamens, whereas females do not.
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