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.
Bernadette
2 people made this
Ingredients
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
Method
Prep:20min ›
Cook:20min ›
Extra time:1hr soaking ›
Ready in:1hr40min
- 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.
- 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.
- 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.
- Season with salt and serve warm.
