Provencal Zucchini Flowers Fritters

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6-8 persons Easy
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Ingredients (2)

  • 3-4 zucchini flowers per person
  • Batter :  1½ cups (350 gr.) flour, sifted  4 tablespoons olive oil  2 egg yolks, beaten  2 eggs whites, beaten stiff  ½ teaspoon salt  water  Peanut oil (or any good one, but olive oil) for deep-frying

Summary

BEIGNETS DE FLEURS DE COURGETTES

Zucchini Flowers Fritters

During summer Provencal markets offer attractive bunches of zucchini flowers among a colorful gamut of fresh local products. Zucchini flowers fritters is an agreeable culinary fantasy of Provence and a must for gourmets who wish to discover the hidden treasures of the “cuisine du soleil”.
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6-8 pers.
Preparation : 15 min.
Cooking time : about 3min. per “batch”——————————————————————————————-—
 3-4 zucchini flowers per person
Batter :
 1½ cups (350 gr.) flour, sifted
 4 tablespoons olive oil
 2 egg yolks, beaten
 2 eggs whites, beaten stiff
 ½ teaspoon salt
 water
 Peanut oil (or any good one, but olive oil) for deep-frying———————————————————————————————————————————————————————————————-—

PREPARATION :
Batter
• A) In a bowl (or in a food processor) beat well with a wire whisk the 2 egg yolks.
• B) Then slowly add the olive oil, the salt, the flour, mixing constantly.
• C) Add enough cold water to make a soft paste. Let rest this batter, covered, in a warm place.
• D) Just before step F) : Beat the egg whites until stiff and fold them carefully into the batter.
Zucchini flowers
• E) While the paste is resting, remove the stems of the zucchini flowers, rinse and drain them with great care. Let them dry on a linen.

COOKING :
• F) Heat the peanut oil in a large frying pan.
 Test the right temperature of the oil : when a drop of batter is sizzling, it is ready.
G) Dip the zucchini flowers into the batter and drop them carefully into the hot oil one by one.
• H) After 1 minute or so turn them once gently with the tongs. Let fry 2 minutes more or until golden and crispy.
 Do not cook too many fritters at one time (fritters need enough room to roll over easily).
• I) Remove from the hot oil and drain them on paper towels. Cover with an other layer of towel. Serve immediately before the fritters lose their crispness.


Variation: Niçois tempura
Zucchini flowers fritters can be also
an appetizer (or be part of a buffet).
In that case, prepare 5-6 pieces per
person, and serve with them a fresh
mayonnaise, a home-made béarnaise
sauce or a basil-tomato cold coulis. Original and wonderful !
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Recipe by Chef Philippe Gion

Instructions

  1. 1

    PREPARATION :
    Batter
    • A) In a bowl (or in a food processor) beat well with a wire whisk the 2 egg yolks.
    • B) Then slowly add the olive oil, the salt, the flour, mixing constantly.
    • C) Add enough cold water to make a soft paste. Let rest this batter, covered, in a warm place.
    • D) Just before step F) : Beat the egg whites until stiff and fold them carefully into the batter.
    Zucchini flowers
    • E) While the paste is resting, remove the stems of the zucchini flowers, rinse and drain them with great care. Let them dry on a linen.

  1. 1

    COOKING :
    • F) Heat the peanut oil in a large frying pan.
     Test the right temperature of the oil : when a drop of batter is sizzling, it is ready.
    G) Dip the zucchini flowers into the batter and drop them carefully into the hot oil one by one.
    • H) After 1 minute or so turn them once gently with the tongs. Let fry 2 minutes more or until golden and crispy.
     Do not cook too many fritters at one time (fritters need enough room to roll over easily).
    • I) Remove from the hot oil and drain them on paper towels. Cover with an other layer of towel. Serve immediately before the fritters lose their crispness.

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