When the potager is producing baskets of courgettes or zucchini, and the weather is fine, my family love to see beignets de fleurs de courgette, batter fried zucchini flowers on their plates.
This is another of those simple family favourites, easy to put together that I favour so much, especially at this time of year when I never know how many people will turn up for lunch or dinner!
To make about 15 batter fried zucchini flowers, first find your flowers! If you have a potager, then pick the flowers first thing in the morning. Otherwise find yourself a good supplier who can produce fresh flowers.
The batter is pretty easy to make. You will need:
oil for frying
200 gram or 1 1/2 cups of flour
3 eggs
20 g or 2 tablespoons of dried bakers yeast
glass of warm water
salt and pepper
Dissolve the dried bakers yeast in the glass of warm water. Put the flour into a large mixing bowl, add salt and pepper and drop the eggs in to the centre. Using a whisk, start to mix the eggs into the flour, then add the dissolved yeast and beat well until totally combined.
Leave the batter to rest for an hour.
Check the flowers to make sure they are clean and remove the central pistil, and cut the stalk off fairly short.
The battered courgettes are best eaten hot, so don't start cooking until shortly before your meal.
Heat the oil in a deep pan. Gently dip each flower onto the surface of the batter, rolling it a little, so that the flower is well covered. Lift and place carefully into the bubbling oil. Repeat for all the flowers, turning them over so they are golden brown on all sides.
Before serving, lay the flowers on absorbent paper for a few minutes to take away any excess oil. Once on the serving dish, sprinkle with a little salt.
If you find yourself with more batter than required for the flowers, simply slice a couple of zucchini, coat them in the batter and deep fry them too.
I even use my last drops of batter to deep fry sage leaves, fantastic nibbles with a glass of wine!
bon appetit!
All pictures thanks to Google images
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