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Zucchini Fritti

20th June 2017 , by Damian Clisby

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 170°C.
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.

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 170°C.
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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