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Zucchini Fritti

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Fried Courgette Flowers With Crispy Sage Leaves

Duration:
15 minutes
Serves:
3 as an appetizer
Ingredients
1 Litre
Sunflower oil
150g
'00' flour
100g
Corn flour
1 tsp
Baking powder
500l
Sparkling water, very cold
6
Zucchini flowers (medium)
5
Sage leaves
Pinch
Salt to season
1
Generous lemon wedge
Preparation
1
Heat the sunflower oil to 170C.
2
Mix the flour, corn flour, baking powder and sparkling water gently together with your hand, 30 minutes before service. Keep the batter in a bowl over ice.
3
Begin by deep frying the sage leaves in the oil. The leaves will cook quickly, in about 20 seconds. Set to one side.
4
To fry the zucchini flowers simply dust in a little extra '00 flour then dip in the batter. Make sure that the flowers are very lightly covered in batter. Deep fry at 170 C until golden brown and crispy. Drain well, season with salt.
5
Serve with the fried sage leaves and the lemon wedge.

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