About this recipe:Courgette and pumpkin flowers are true gifts from the garden. My Italian grandmother makes these every year when the courgette in her garden start to blossom. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil
85g plain flour
1 teaspoon baking powder
3 leaves fresh basil, minced
2 tablespoons finely grated Parmesan cheese
2 tablespoons cold water
2 eggs, beaten
750ml oil for frying
12 pumpkin or courgette blossoms
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Method Prep:5min › Cook:10min › Ready in:15min
In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
Heat 1.5cm of oil in a large heavy frying pan over medium-high heat. When the oil is hot, dip blossoms in the batter to coat and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on kitchen paper.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.