Beignets de Fleurs de Courgettes
Bignets de Flur de Cugurda (ben-YEH deh FLUR deh koo-GOOR-dah)
Zucchini Flower Fritters
Delicate zucchini blossoms dipped in a light, crispy batter and fried until golden, revealing a tender, slightly sweet interior.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Gently rinse zucchini flowers and remove pistils. Pat completely dry.
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2
Whisk flour, egg, salt, and sparkling water into a light, lumpy batter. Do not overmix.
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3
Heat oil to 180°C (350°F).
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4
Holding each flower by the stem, dip into batter, letting excess drip off.
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5
Fry 2-3 min, turning once, until golden and crispy.
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6
Drain on paper towels, sprinkle with salt, and serve with lemon wedges.
Did You Know?
In Monaco, zucchini flowers are so prized that gardeners carefully harvest them at dawn when they are freshly opened and most fragrant.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
Garnishing
lemon wedges, flaky salt
Accompaniments
The Story Behind Beignets de Fleurs de Courgettes
Zucchini flower fritters are a summer treasure across the Monegasque and Ligurian coast. The delicate blossoms, available only briefly each season, are treated with reverence. The batter must be cold and light to create the signature shatteringly crisp coating that contrasts with the silky petals inside.
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