Went down to my local market this morning and all the vegetable stall holders had beautiful golden courgette flowers. I first ate these stuffed many, many years ago at a Father’s Day Luncheon at Le Manoir aux Quatre Saisons – such a delight. Since moving to France this is one of my favourite summer treats, despite them being deep fried! I bought some and rushed home to prepare them for lunch.
Ingredients (12 pieces, starter for 4 hungry cyclists or main course for 2)
- 20g (3/4 oz) aquafaba or 1 large egg yolk
- 125g (1/2 cup) self-raising flour
- 175ml (3/4 cup) ice-cold sparkling water
- 1/2 tsp ground tumeric
- pinch sea salt and freshly ground white pepper
- 1 tbsp olive oil
- 12 courgette (zucchini) flowers
1. Firstly, if necessary, separate the flowers from each courgette and check them for insects, remove the stamens, cut any large ones in two, and set them all aside. Save the courgettes (zucchini) for another dish, another day.
2. Heat a 10cm/1 litre (4 cups) depth of oil in a suitable deep, heavy-based saucepan until it registers 140°C (285°F) on a frying thermometer.
3. In the meantime, make the batter: sift the flour and turmeric together and add the salt and pepper into a large mixing bowl, then whisk in the aquafaba, olive oil and sparkling water. The batter should be quite light.
4. Cook 2–4 courgette flowers at a time, depending on their size and the diameter of your pan: dip the flowers into the batter to coat, then carefully lower them into the hot oil. Deep-fry for 1– 2 minutes, until puffed up, crisp and golden. Drain on kitchen paper. Serve with lemon wedges and, if you like, a spicy sauce. I love Sriracha mayonnaise (vegan mayonnaise mixed with Sriracha sauce)!