Fried squash or courgette flowers

Fried squash or courgette flowers

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Courgettes and other members of the squash family produce great flowers that can be harvested continually for 2 or 3 months during the summer and cooked as a snack, starter or accompaniment. The flowers are best harvested when the sun is out and when they have fully opened. I like them simply fried in a light batter until crisp. On menus you often see stuffed courgette flowers, but the filling adds moisture, which tends to make the batter go soggy.

Ingredients

Quantity Ingredient
8 large courgette flowers, with their stalks
120g self-raising flour, plus extra for dusting
20-30g mature cheddar cheese, finely grated
salt
freshly ground black pepper
vegetable or corn oil, for deep-frying

Method

  1. Check that the flowers are clean and free from insects. To make the batter, place the flour in a bowl and slowly whisk in 200 ml ice-cold water to form a thickish batter. Add the grated cheese, season with salt and pepper and give it a final whisk.
  2. Heat an 8 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 160–180°C, or until a little batter dropped into the oil turns golden brown after a minute or so.
  3. Have a shallow bowl of flour ready. One at a time, dip the flowers into the flour, shaking off any excess, then dip into the batter to coat and drop into the hot oil. Deep-fry 3 or 4 flowers at a time, moving them around in the oil with a spoon, for a couple of minutes until they are crisp and light golden.
  4. Remove the courgette flowers with a slotted spoon and put on a plate lined with kitchen paper to drain. Season lightly with salt and serve.
Tags:
Hix Oyster & Chop House
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