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Deep fried courgette and courgette flowers recipe

Deep fried courgette and courgette flowers recipe

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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

IngredientsServes: 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

MethodPrep: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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Deep-fried courgette flowers

For the stuffed courgette flowers, mix the ricotta, lemon zest and juice together in a bowl. Season well with salt and freshly ground black pepper.

Carefully spoon equal amounts of the ricotta mixture into each of the courgette flowers. Be careful not to overfill the flowers or they won't close.

Gently squeeze the petals of each flower back together to enclose the ricotta mixture.

Dredge each stuffed courgette flower in some plain flour.

For the batter, mix together the flour, bicarbonate of soda and salt in a clean bowl.

Gradually add the water, whisking well to form a batter.

Dip the stuffed courgette flowers into the batter and transfer to the hot oil to deep-fry for 3-4 minutes, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.

For the salad, place the mint, lemon juice and crème fraîche into clean bowl and mix well.

Add the fennel and stir gently to coat.

To serve, place equal amounts of fennel salad onto each plate and top with a deep-fried courgette flower.


    , for deep-frying
  • 50g/1¾oz serrano or Parma ham, chopped
  • 4 tbsp grated parmesan
  • approximately 300g/10½oz leftover chilled cooked risotto
  • 90g/3¼oz plain flour
  • 2 free-range eggs, lightly beaten
  • 75g/2½oz fresh breadcrumbs
  • 50g/1¾oz cornflour
  • 125ml/4½fl oz sparkling water
  • 8 courgette flowers
  • 1 lemon, cut into wedges

Heat the oil a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)

Mix the chopped ham and parmesan into the cold risotto, then roll the risotto into small balls, each about the size of a golf ball.

Sprinkle 40g/1½oz of the flour onto a plate. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto a separate plate. Dust each risotto ball in the flour, then dip into the beaten egg, then roll in the breadcrumbs until completely coated.

Carefully lower the arancini into the hot oil in batches and fry for 2-3 minutes, or until golden-brown and heated through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm.

Meanwhile, in a bowl, whisk together the cornflour, the remaining flour and the sparkling water until smooth and well combined. Dip the courgette flowers into this batter.

Fry the courgette flowers in batches for 1-2 minutes, or until the batter is crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

Serve the arancini with the courgette flowers and lemon wedges alongside.

Recipe Tips

If you want to make the arancini from freshly cooked risotto, spread the cooked risotto onto a large, high-sided baking tray lined with greaseproof paper and leave in a cool place. Once cool, chill for as long as possible before rolling the risotto into balls.


Fried zucchini blossoms are called fiori di zucca in Italian. They are a street food and an appetizer among the most delicious and appreciated of the Italian tradition: they are present in the kitchen of different regions with variations of batter and stuffing. In Rome they are a true institution so much so that the famous actor Aldo Fabrizi, in his “Er mortorio”, said he wanted them in the crown of flowers that will accompany him in his last greeting.

Fried zucchini blossoms are also a traditional recipe of the Jewish ghetto in Rome. In their tradition, the flower is filled with a whole anchovy in oil and Provatura, a pasta filata cheese similar to mozzarella, but more consistent. The blossoms are dipped in a batter of flour and water, and then immersed for a couple of minutes in boiling oil and then salted.

Fried Zucchini flowers are also traditional in Tuscany: here the recipe, however, provides a batter with eggs, flour and a dash of water or beer. They are served as an appetizer along with local meats.

In the nearby Umbria, they are prepared in the same way. Here they are called cicale and sold in bakeries and kiosks as an appetizer alongside snails and tortucce.

In Naples, however, the flowers are cut into strips, then, battered with flour, water, yeast, egg, salt, pepper and Parmigiano to form fritters. The dough is left to rest for a couple of hours, and then once fried they are put a few seconds to drain on paper towels. They are served very hot in the cuoppo, a paper cone, along with other fried specialties.

In Calabria the flowers are dipped in a batter of only water and flour, fried in olive oil, and they are served with local meats.

Going back up the boot we also find them in Liguria, where the batter is prepared with flour, olive oil, egg yolk and milk: the result is a soft dough of a very delicate taste.

But they are also present in the cuisine of Lombardy, Piedmont, Veneto and generally in regions where land products are predominant.


Preparation

Step 1

In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

Step 2

For an even lighter, crispier crust, try Crispy-Fried Zucchini Blossoms.

Step 3

Stuffed blossoms are a favorite in Italy. See our Stuffed Zucchini Blossoms recipe.


The recipe for Fried Zucchini Flowers

Ingredients

12 Zucchini flowers
12 anchovy fillets
1 mozzarella ( 300 grams), cut into ¼ inch by 2 inch strips
125 (4 ½ oz.) grams flour
125 (4 ½ oz.) grams water
5 grams fresh yeast (or active dry yeast)
Olive oil for frying (or other vegetable oil)

Procedure

For the batter:

Mix the yeast, flour and water until the consistency of pancake batter.
Allow to rest for half an hour at room temperature until the batter is light and airy.

For the flowers:

Clean the zucchini flowers.
Remove stamen & pistil from inside each flower:
Stick your finger inside the flower with your index finger held straight and gently break off and discard the stamen or pistil.
Carefully rinse the flowers inside and out and drain on paper towels.

Stuff and fry the zucchini flowers

Just before frying stuff each flower with a piece of mozzarella and an anchovy fillet.
This is the classic filling but by no means the only one.
Some of my other favorites are: fresh fig & Gorgonzola cheese, tomato & mozzarella or cheddar cheese, cooked chicken, or no filling at all.

Dip each flower in the batter.
As you dip the flower in the batter twist the very top of the flower so that it's sealed.
Gently lay the flower in the hot oil.
Fry each flower on both sides for about 30 seconds.

I like to fry the flowers until just crisp but not golden so that you can still see the gorgeous green and yellow colors of the flower.
Drain on paper towels or frying paper, salt and serve immediately.

If you don't want to grow your own zucchini flowers you can usually find them at a local farmers market or try online here.


1. Prepare your batter gradually mixing flour and water in a bowl. Start mixing a tablespoon of flour and a glass and a half of water, stirring with a fork and continue adding water and flour until you get a neither too liquid nor too solid batter.
2. Cut the mozzarella cheese into small cubes and put it to drain. Also drain the courgette flowers, quickly wash them under cold water by gracefully shaking. Gently wipe them with a cotton cloth.
3. Open each courgette flower and carefully stuff with a piece of mozzarella cheese and one anchovy. Seal the the flowers by gently twisting the tops of the petals.
4. Heat the oil in a large high sided pot over a medium heat and. Dip the courgette flowers into the batter to coat completely and once the oil is hot place the coated courgettes, in batches of 4 at a time, into it. Allow to cook the courgette flowers until golden for 3-4 minutes.
5. Using a kitchen Plier, place the cooked courgette flowers on a plate lined with kitchen paper. Serve the crispy courgette flowers immediately with a little bit of salt on top.

Preparation time: 15 minutes

Tip for making the best deep fried courgette flowers ever

1. Never use yeast to make your batter: it will kill the real flavour of the flowers
2. The batter doesn’t have to rest but it has to be used as soon as it’s ready
3. If you want to make your batter fluffy you can use sparkling water instead of the still one.

Try this amazing recipe and you really will feel like in Rome on a sunny day!

(Pic by Giuseppe Milo)


Fried zucchini flowers (beignets de fleurs de courgette)

This is a basic batter for deep-fried zucchini flowers. You could also stuff the flowers with seasoned ricotta, rice or vegetables before coating in batter and adding to the hot oil. Serve as a snack or appetiser.

Preparation

Cooking

Skill level

Ingredients

  • 500 ml (2 cups) extra, for deep-frying, plus 125 ml (½ cup) extra
  • 250 g plain flour
  • 2 garlic cloves, chopped
  • 1 handful flat-leaf parsley, chopped
  • 125 ml (½ cup) water
  • 8 male zucchini flowers, stems removed, stamens intact
  • 2 eggs
  • generous pinch of fleur de sel or sea salt flakes

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat oil in a large saucepan to 180°C or until a cube of bread browns in 15 seconds.

Combine flour, extra oil, eggs, garlic, parsley and water in a mixing bowl. Whisk to form a thin batter.

Submerge 1 flower at a time into the batter, allow excess to drip back into the bowl, then slide into hot oil. Repeat this process with remaining flowers, only frying two at a time.

Cook each flower for 1-2 minutes on each side or until golden brown and crisp.

Remove from oil and drain on paper towel. Season with fleur de sel and serve.


Deep fried courgette and courgette flowers recipe - Recipes

Deep Fried Courgette Flowers with Sauce Vierge

Ingredients

  • 100ml olive oil
  • 1 tsp coriander seeds crushed
  • 2 tomatoes, concassed and diced
  • 1 small bunch parsley chopped
  • 1 small bunch tarragon chopped
  • ½ lemon juice only
  • Few sprigs samphire

Method

Fill the flowers with ricotta, whisk the flour and cider together, dip the stuffed courgettes in the batter then deep fry for 2 minutes, drain.

To serve, spoon the sauce into the middle of the plate top with courgettes sprinkle over fennel fonds.

Put all the ingredients for the sauce into a pan (except the tomatoes ). Warm gently through for a minute, add the tomatoes, season and stir. Take off the heat and leave to 1 side.

Fill the flowers with ricotta, whisk the flour and cider together, dip the stuffed courgettes in the batter then deep fry for 2 minutes, drain.

To serve, spoon the sauce into the middle of the plate top with courgettes sprinkle over fennel fonds.


240g ricotta
2 tbsp chopped basil
2 litres sunflower oil, for deep-frying
12 small courgettes with their flowers attached sea salt and freshly ground black pepper
lemon, to serve
For the batter:
300g tipo 00 flour
4 tbsp extra virgin olive oil
250ml warm water
1 organic egg white

1 First make the batter. Put the flour into a large mixing bowl and make a well in the middle. Pour the olive oil into the well, then mix the oil and flour together while slowly adding the warm water. Mix until the batter is smooth with the consistency of double cream. Set aside.

2 Combine the ricotta and basil and season with salt and pepper. Spoon into a piping bag fitted with a plain nozzle.

3 Put a deep pan containing the sunflower oil on to heat to 180°C. Preheat a warm oven.

4 Meanwhile, fill the courgette flowers: make a small hole in the side of each flower and gently pipe in some ricotta mix. Don’t overfill the flower or it will burst during frying.

5 When the oil is nearly up to temperature, in another bowl whisk the egg white to soft peaks, then carefully fold into the batter.

6 Fry the flowers a few at a time so the pan isn’t crowded: dip them (and their courgettes) into the batter and knock off any excess batter, then add to the hot oil. Deep-fry for about 3 minutes until crisp and light brown all over. Drain on kitchen paper and keep hot in the oven while cooking the rest of the batches. Serve hot with lemon wedges and sea salt.