Beignets de Fleurs de Courgette
The Quirky Foodster Team
Ingredients
- Courgette flowers, stamens removed — 12
- Plain flour — 1 cup (120 g / 4 oz)
- Cold sparkling water — 1 cup (240 ml / 8 fl oz)
- Of salt — pinch
- Oil for deep frying
- Lemon wedges, to serve
Method
- Whisk the flour, sparkling water and salt together into a light, smooth batter, being careful not to overmix.
- Heat oil to 175°C (350°F) in a deep pan.
- Dip each courgette flower into the batter, coating fully.
- Fry in small batches for 1–2 minutes until golden and crisp.
- Drain on paper towels and serve immediately with lemon wedges.
Introduction: Delicate courgette flowers dipped in a light batter and fried until crisp, an elegant seasonal starter found on Monégasque tables in summer.
Cultural Background: Courgette flowers are a prized summer ingredient along the Mediterranean coast, and frying them into a light, crisp starter is a well-loved way Monégasque cooks showcase this fleeting seasonal delicacy.
Tips: Use very cold sparkling water for the batter, as this helps create a lighter, crisper coating. Handle the delicate flowers gently to avoid tearing them before frying.
Variations: Fill each flower with a small spoonful of ricotta before battering and frying. Sprinkle with flaky salt immediately after frying.
Storage: Best eaten immediately; not suitable for storing.
Reheating: Not recommended — these are best enjoyed fresh and hot.
Nutrition: Per serving (approx., 3 flowers): 160 kcal, 3 g protein, 8 g fat, 18 g carbohydrate.
FAQs:
Q: Where can I find courgette flowers?
A: They are available seasonally at farmers markets and some
Q: Why use sparkling water in the batter?
A: The carbonation helps create a lighter, crispier texture
- Courgette flowers, stamens removed — 12
- Plain flour — 1 cup (120 g / 4 oz)
- Cold sparkling water — 1 cup (240 ml / 8 fl oz)
- Of salt — pinch
- Oil for deep frying
- Lemon wedges, to serve
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