Because the potager heads into full summer time manufacturing, we discover ourselves with a variety of courgettes or zucchini. We like to eat the courgettes when they’re actually small, and I attempt to choose them day by day. However we additionally love the flowers.
Zucchini flowers are little presents from the potager gods. They’re fairly to see, they serve to draw the pollinators that we’d like, and they’re scrumptious.
My pal Stacey Snacks cooks hers filled with ricotta, parmesan, and herbs, which is great. You’ll be able to see her recipe right here.
Right here in France, we most frequently eat them as a starter or as a nibble with drinks. I make up the batter upfront, and fry the flowers on the final second. Utilizing a giant shallow pan, I can fry them in batches of 6-8 flowers, so the entire course of solely takes about quarter-hour.
To make the flower beignets, first, choose your blooms very first thing within the morning. That is the second when they’re the freshest, and never but wilting within the warmth of the solar. Gently prize open the petals and examine inside for any little bugs, then go away them in a cool place till you might be prepared to make use of them. It’s preferable to not wash the flowers as a result of you don’t need any sogginess in your batter.
I ought to add that I additionally love to make use of the tiny zucchini which can be solely finger-sized and nonetheless hooked up to the flowers – scrumptious!
To make the batter couldn’t be simpler! For round 15 flowers I exploit two cups of plain flour, a very good pinch of salt, after which begin stirring in beer till I get the proper consistency. Generally I add an egg, both approach, works nicely.
Your combine ought to be barely thinner than a pancake combine. Beat it nicely to make sure there are not any flour lumps, then gently place your first batch of flours within the batter, ensuring they’re lined on all sides. Some folks mud the flowers with flour earlier than dipping them within the batter, I do not discover that essential.
Rigorously place every flower in your pan of simmering oil. Add as many flowers as you possibly can with out letting them contact one another. After a couple of minutes, flip the flowers to examine their coloration. You wish to obtain a lightweight golden end.
I might like to know should you make these and what your recipe seems to be like. I’ve additionally tried utilizing the flowers from squash however I am not such a fan. Please let me know the way you utilize your extra potager produce within the feedback beneath!
