Deep fried courgette and courgette flowers

    1 hour 40 min

    Courgette flowers are usually not available in large amounts so it's a good idea to fry courgette and their flowers together. I make a simple beer batter from flour and cold beer; the bubbles give it a nice crisp.

    2 people made this

    Serves: 8 

    • 30 courgettes flowers
    • 3 small courgettes, cut in long strips
    • sunflower olive oil for frying
    • salt to taste
    • For the batter
    • 200g plain flour
    • 300ml cold beer
    • 1 pinch salt

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr soaking  ›  Ready in:1hr40min 

    1. Remove the stems from the courgette flowers and place in a bowl of cold water for 1 hour. This way they will keep fresh and crisp. Drain and gently pat dry perfectly.
    2. In a bowl place the flour and pour the beer, a bit a the time, stirring with a fork until you get a smooth and lump-free batter. Add salt.
    3. Heat about 5cm olive oil in a frying pan till it sizzles. Dip the courgettes and courgette flowers in the batter one at a time. Fry in batches, a few at the time, turning them gently to cook evenly. Remove with a slotted spoon and drain on paper towel.
    4. Season with salt and serve warm.

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