Fried zucchini flowers (beignets de fleurs de courgette)

This is a basic batter for deep-fried zucchini flowers. You could also stuff the flowers with seasoned ricotta, rice or vegetables before coating in batter and adding to the hot oil. Serve as a snack or appetiser.

• makes

  8

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 ml (2 cups) extra, for deep-frying, plus 125 ml (½ cup) extra
• 250 g plain flour
• 2 garlic cloves, chopped
• 1 handful flat-leaf parsley, chopped
• 125 ml (½ cup) water
• 8 male zucchini flowers, stems removed, stamens intact
• 2 eggs
• generous pinch of fleur de sel or sea salt flakes

Instructions

Heat oil in a large saucepan to 180°C or until a cube of bread browns in 15 seconds.

Combine flour, extra oil, eggs, garlic, parsley and water in a mixing bowl. Whisk to form a thin batter.

Submerge 1 flower at a time into the batter, allow excess to drip back into the bowl, then slide into hot oil. Repeat this process with remaining flowers, only frying two at a time.

Cook each flower for 1-2 minutes on each side or until golden brown and crisp.

Remove from oil and drain on paper towel. Season with fleur de sel and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.