Fried courgette flowers
When courgette flowers are in season, I can’t help buying them and cooking them in every possible way! These, being so simple, will appeal to any palate!
Courgette flowers
San Lorenzo anchovy fillets with oregano (half per flower) [GB]
Mozzarella (1 slice in each flower)
For the batter (enough for about twenty large flowers)
80 g flour
1 cold egg
125 ml ice-cold beer
salt
To fry
San Lorenzo olive oil [GB]
Prepare the courgette flowers: remove the inner stars and rinse them quickly in cold water. Stuff them with half an anchovy fillet and a slice of mozzarella.
Prepare the batter: mix the flour with the salt, egg yolk and beer (if necessary, add well-chilled sparkling mineral water or more beer, the mixture should be runny but compact). To one side, beat the egg white until stiff and fold gently into the flour mixture.
Dip the flowers into the batter and toss into the boiling oil until golden brown. Drain on kitchen paper, season and serve immediately.
