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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!
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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!
[blank][blank]All pictures thanks to Google images[blank]
24 comments
Delicious!
I'm just about to chuck out my deep-fat fryer as I never use it and it's quite a sight for sore eyes. Used oil just gets everywhere!
I love these flowers fried – also love them stuffed with cheese.
Making me hungry and I have just had breakfast. We have the flowers but no courgettes yet! I use flour and sparking ice water, but yours looks better! Going to have to make if for dinner! Love your blog, thank you for sharing.
I've stuffed them but I have never fried courgette flowers. The sage leaves sound very tasty too. I am going to give this a try.
Paul
My mouth is watering……..yum yum! Looks soooooo good!
This is one of my favorite summer treats when i am in france. my cousin is a great chef and his garden is filled with "les fleurs de courgettes" which he prepates and serve in his restaurant. Will give your recipee to my personal cook…my husband.
Yum. Not much else to say other than that. Always like picking up new vocabulary too(courgettes). Have a great day.
just delicious…what a treat… xv
This is a new way of using zucchini for me and it looks delicious! A friend shared some of her zucchini with me and I made some several loaves of zucchini nut bread last week. To say I love this bread is an understatment! Thanks for sharing!
While I don't usually eat much 'fried' food, this looks divine! One more way to 'use' zucchini… I'll have to try this recipe!
Yummy!!
They look so delicious and beautiful.
Fried zucchini flowers is one of my favorites! Love it! Yummy!
Beautiful and delicious. I have a much-loved salad recipe that calls for squash blossoms, but have never tried to fry them myself. I think I should remedy that! Thanks for the recipe and the beautiful photos, Sharon. XO
How exciting!
I use courgettes so often but never tried the flowers.
Do they taste like the actual courgette or not?
Love your blog. Thank you.
I will have to claim ignorance. This is the first time I have ever seen a recipe for this! It looks yummy.
I've read about courgettes and knew they were plentiful in the summer months in France but didn't know how to prepare them. They look yummy. Have you ever had fried green tomatoes or fried okra? 🙂
Oh this makes me so sad that we no longer have them at the markets! Waaa!!
I saw chez Vicki that you are coming down South! 🙂 Yippeee! If you are going to be in Arles… 🙂
I'll have it for breakfast right now…:) Freshly picked zucchini is one of my favorite summer vegetable. Battered, deep fried, cool and dip in a great homemade organic ranch dressing…yummy. Sharon, thank you and plan to use your recipe next time.
He Sharon
These look absolutely delicious. Thanks for sharing your recipe
Helen xx
Oh these are gloriously decedent! What a gorgeous post! Will you please stop by for ON THE MENU MONDAY…your post will be a beautiful and delicious addition!
I love your images!
Mmmmm, I can see them , smell them, taste them…gorgeous! Such beautiful images, thank you for sharing Sharon!
Love to you from Afrique du Sud
Colette x
Oh how I love anything fried(raised in the south, you know)+ these look delicious. Thanks xxpeggybraswelldesign.com
Oh yes, wonderful to have….We fill them with mozz. cheese, and the really
good one is the pepper jack….dip in a spicy marinara sauce, or alfredo
whatever suits. I use a beer batter with garlic pwder….try an icy cold
beer with large green olives………..C.N.