This has to be one of the best things about the start of summer…eating courgette flowers or as the Italians call it: fiori di zucca! So simple to make and a great way to use the flowers, I think these are a delicious thing to serve as a side to a delicious steak or the like.
Our courgette plants are covered with oodles of flowers as are the squash plants too. I’ve never made this using the squash flowers, but I’m going to give a try this weekend. I love the Italian method of no waste!
Here is a lovely recipe from a friend of mine in Tuscany. It is best to pick the flowers right before you’re ready to make the little fritters. This recipe will serve four as a side dish.
INGREDIENTS:
- 12 fresh courgette flowers
- 2 eggs
- 1 cup plain flour
- pinch of salt
- water
- olive oil
METHOD:
- Carefully remove the pistil and the small, green, external leaves
- Prepare the batter by lightly beating the eggs with a pinch of salt. Add the flour and whisk to remove all the lumps. Add water until you have a fairly liquid mixture and set the batter aside to rest for 30 minutes.
- Dip the courgette flowers into the batter, taking care to hold the flowers upside down for a moment to let the surplus batter drain off.
- Deep fry in boiling oil, turning them over carefully with 2 forks.
- Serve crisp and piping hot.
Another thing that you can do with the flowers is stuff them. I have a delicious recipe for that too! Buon appetito and happy gardening!
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