Recipe: Deep Fried Courgette Flowers

Charlotte Maxwell
Latest posts by Charlotte Maxwell (see all)

This recipe is a quintessential Italian dish, making great use of fried courgette flowers for a visually impressive meal that also serves as one of your five-a-day. For those of you who grow your own courgettes, you’ll notice that there’s always be a steady supply of flowers throughout the summer. While there may not be enough courgette flowers for a large party there’s enough to treat a select few friends – and this recipe also makes great use of leftover egg whites too.

Riffing off this recipe, you can also deep fry other vegetables for added colour and variety. Aubergines make a great accompaniment to courgettes, but you can also use peppers and asparagus.

If you’re after something a bit more interesting, flavour-wise, you cam also try addinga small strip of anchovy in the middle of the flower.


Serves 4

  • 50g plain flour
  • 2 tsps olive oil
  • 75ml-100ml warm water
  • 3 egg whites
  • salt and pepper
  • 8-12 courgette flowers
  • wedges of lemon to taste
  • 1-2 litres sunflower or rapeseed oil

Cooking instructions

  1. Place the flour in a bowl and make a well in the centre. Add the olive oil, salt and warm water.
  2. Forming a paste, slowly stir in the flour from the edges. You should get a thick, creamy consistency.
  3. Rest the mixture for a minimum of 10 minutes but no more than a few hours.
  4. Ensuring both the bowl and the whisk are clean and dry, whisk the egg whites with a pinch of salt until they form soft peaks. Then fold them gently into the flour paste.
  5. Check the courgette flowers are free of pests and otherwise clean. You can wipe them with kitchen roll if needed.
  6. Trim the stem of the flower to about 2 cm.
  7. Using a deep-sided frying pan, heat your oil but don’t let it start to smoke. You’ll need to get the fat to about 180C/360F. You can tell when it’s at the right temperature by dropping in a piece of bread. If it’s hot enough, the bread will fizzle vigorously and turn golden brown.
  8. Gently coat the flowers by dipping them in the batter mix, and then fry until golden brown on both sides.
  9. Once each flower is cooked, you can place it on absorbent paper to rest for a few seconds. This will soak up most of the excess fat and allow you to quickly season the flowers with the lemon, salt and pepper.
  10. Serve with chilled white wine or prosecco.
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Recipe courtesy of Stirred.

About Charlotte Maxwell

Charlotte Maxwell is a Vada Magazine staff writer.