Sunday, 13 September 2015

Deep fried Courgette Flowers

I know that it's getting a bit late and deep fried courgette flowers are normally a summer harvest but we have suddenly got a new flush of courgette flowers. So I thought we could have a little lunch time snack with them best to pick newly opened flowers and do give them a rinse under the tap just to wash any insects that are hiding on them.
 Then mix yourself up some batter
125g plan flour
1 egg
pinch of salt
175ml water
place all the ingredients into a bowl and mix them all up until there are no lumps have your sunflower oil in a pan heating up till it gets up to about 180oC.
Test the oil to make sure it's ready to fry dip the flowers into the batter then carefully place them into the oil. fry them for about five minutes turning occasionally until they are lightly brown and crispy place on some kitchen towel to soak up some of the fat and eat while still warm. 
 There are many other alternatives adding spices to the batter or stuffing the flowers with spinach and ricotta cheese. But they are also fantastic just on there own they are a great way of using up all those male flowers. But if love eating courgette flowers then Seeds of Italy sell a variety just for flower production called  courgette Da Fiore which mainly produces male flowers with just a few female flowers. So will keep you in a constant supply of fresh flowers through out the summer months.

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