This is a recipe that originates in Liguria, the Italian region I come from.. we love courgettes and make tons of stuff with them. As you know from other Italian recipes, we don’t throw anything away (while I lived in Germany I always used to see turnip greens being discarded while in Pulia they make delicious pasta with it.)
Anyway, these are fresh courgette flowers from our garden in Peckham. We’ve been trying to grow a variety local to my hometown called “trombetta” which is a long and thin courgette with a very sweet flavour. For anyone interested in finding out what they look like, you can click here. They are normally stewed or used in pies such as the famous “torta verde” (green pie) which I am eager to prepare as soon as they’ll have fruited.
About 6 large flowers
160ml cold sparkling water
130g plain flour
a good pinch of salt
a pinch of baking powder
sunflower oil for frying
1. wash the flowers to remove any dirt or dead insects
2. make the batter by sifting the flour, salt, baking powder in a bowl
3. pour the sparkling water in and whisk it very well to remove all lumps
4. dip the flowers in the batter and fry in hot oil until golden brown
As you can see above the batter needs to be bubbly and quite thick.
I can’t tell you how delicious and delicate they are. A real treat!