Courgette flowers are in the markets around Nice in Spring. Here is a delicious simple recipe for them which I’ve used many times;
Fried courgette flowers
Courgette flowers that have been simply fried in Parmesan batter are delicious, but you can also carefully stuff a little mozzarella or ricotta into the flower before frying; although you need to be careful as sometimes this creates too much moisture and makes the batter go soggy.
It’s important to get the batter as thin and as crisp as possible and what works really well is tempura batter mixed with a little finely-grated Parmesan, although the following recipe is perfect.
You can serve these fried flowers on their own as a starter or appetiser, or make a fresh tasting salsa to serve with them using courgettes, peppers and tomatoes, etc.
8 large courgette flowers
120g self-raising flour
200ml ice cold water
20-30g finely grated Parmesan
Salt and freshly ground black pepper
Vegetable or corn oil for deep frying
To make the batter, slowly whisk the water into a bowl of flour until you have a smooth consistency. Add salt and pepper and the Parmesan and give it a final whisk.
Meanwhile, heat some vegetable oil to 160-180C in a deep-fat fryer or heavy-based saucepan (but no more than half full). Test the oil by dropping a little batter into the oil. If it browns after a minute or so then it’s ready.
Dip the flowers into flour first and shake off the excess before dipping into the batter. Cook them 3 or 4 at a time for a couple of minutes until they are crisp and light golden.
Remove the courgette flowers from the oil with a slotted spoon and put on a plate with some kitchen paper on it and lightly season with salt. If you have made a salsa, serve the courgette flowers on top.
Category: South of France