Fried courgette flowers (zucchini); I heard of it a lot of times and wanted to try it, but I had no clue how to make them, so for some reason I never tried them. Up until Sara made them for me. Eating flowers felt strange, but I have to say: they were nice. Real nice.
I don’t know what it is. Some things just feel strange to eat. Snails, tentacles of a squid and flowers. Don’t ask me why. I’m a big tea lover. I drink all kinds of herbs and I love tea ceremonies with flower buds. They have something magical when you put them in hot water and they slowly open. But eating them….
In the Netherlands I use to have a veggie garden. Courgettes were easy to have. I loved the big, yellow flowers. I can’t remember who, but somebody told me you could eat them. I always wondered how they tasted and always planned to make them one day, but it never happened.
A few weeks ago Sara and I were on the Farmers Market in Guimar (Tenerife). Sara saw the courgette flowers and directly decided to buy them and prepare them. So in the evening I had my first, with goat cheese stuffed and fried courgette flowers. And I have to say: I really enjoyed them. If you want to have a go as well, here’s the recipe:
Ingredients stuffed fried courgette flowers
- fresh courgette flowers (you can’t keep them to long after picking them)
- sunflower oil to fry them in.
- 1 egg
- rice flour
- (soft) goat cheese
- pepper, salt, sea salt
Preparring Courgette flowers
- Start with the filling
- Chop the chili in very tiny pieces
- Mash the goat cheese. Add the chili, pepper and salt and mix
- Now it’s time for the batter
- Mix the rice flower with the egg and a little bit of beer till you have a tick batter
- Time to fill the flowers
- Carefully open a flower. Spoon some of the filling inside. The flower with filling shouldn’t be thicker than 1 centimeter. Close the flower, twisting the ends of the petals to seal. Go on till all flowers are filled
- Heat the sunflower oil in a pan (about 180 degrees). Dip the flowers in the batter and fry for about 2 minutes. Don’t put too many at one time in the pan. After 2 minutes carefully flip them over and fry for a minute and a half. They should look nice and light brown now.
- Before serving sprinkle them with sea salt