Fiori di zucca fritti. Courgette flowers are just starting to become available in markets in the UK, however, I wouldn’t attempt this dish unless you can get them really fresh. If you grow your own courgettes, you’re laughing . I am growing them in pots on my balcony this year so this recipe will get a lot of use.
To trim, if they are male flowers they will have a straight stalk, trim the ends if needed, gently open up the flower and pinch out the stamens. If they are female flowers they will have a courgette attached. If it is a baby, cut it into 4, but leave it attached to the flower, otherwise detach the flower. Serves 4
- 12 courgette flowers, trimmed
For the batter
- 350g 00 flour
- 400 ml cold water
- A large pinch of salt
Mix together the flour, water and salt. Add enough water to get a consistency of single cream. Leave to rest for an hour or so.
Dip the flowers in the batter and deep fry until they are lightly brown
Drain on kitchen paper, season with salt and serve immediately.