Fried courgette flowers

Fried courgette flowers are a typical spring and especially summer appetizer, which here in Naples can also be found in mixed fries in restaurants and pizzerias. Making the recipe is very simple, just prepare a good batter for frying and calibrate the oil temperature well in order to obtain light and crunchy courgette flowers.
You can decide to leave them empty or stuff them with ricotta and provolone or make a version of the sea by adding a shrimp inside each flower, however they will conquer you for their delicate yet so particular taste;)
This morning I took it easy, Elisa asked me to stay with her to pamper us and see the cartoons so I decided to work half a day from home and satisfy her in part. Now I leave you with the recipe and go back to my daily jobs. A basin and later: *

  • Doses for 4 people:
  • 8 courgette flowers
  • 120 gr of 00 flour
  • 1 egg
  • 100 ml of milk
  • salt
  • pepper
  • Seed oil for frying
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 10 min
  • total: 25 min + 30 min in the fridge

Method

How to make fried courgette flowers

Start by preparing the pumpkin flower batter.
Knead the egg with a pinch of salt and, if you want, even a little pepper, then add the milk.

Also add the flour and mix, without creating lumps. Leave to rest in the fridge for 30 minutes, covered with plastic wrap.

Rinse the flowers in cold water, dry them well, then remove the internal pistils.

Put the flowers, one at a time, in the batter, make it adhere well everywhere, then dip them, always 1 at a time, in the hot oil.

Cook until golden brown, drain, drain on kitchen paper, then season the fried courgette flowers with salt and pepper and serve immediately.

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