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Fried courgette flowers.
8 large courgette flowers
120g self-raising flour
200ml ice cold water
20-30g finely grated Parmesan
Salt and freshly ground black pepper
Vegetable or corn oil for deep frying
To make the batter, slowly whisk the water into a bowl of flour until you have a smooth consistency. Add salt and pepper and the Parmesan and give it a final whisk.
Meanwhile, heat some vegetable oil to 160-180C in a deep-fat fryer or heavy-based saucepan (but no more than half full). Test the oil by dropping a little batter into the oil. If it browns after a minute or so then it's ready.
Dip the flowers into flour first and shake off the excess before dipping into the batter. Cook them 3 or 4 at a time for a couple of minutes until they are crisp and light golden.
Replied: 13th Apr 2012 at 20:37