Just a short blog to say that we have made our first courgette flower fritters. We bought a bunch of the flowers from the market. The flowers are a spectacular orange in colour, about two to three inches long in the petals, and strangely resemble chicken's feet.
We looked up lots of recipes for the batter, and chose one from Nice, which has chopped parsley, and where the egg white is beaten before being mixed in. The Better Half took care of the batter. Meanwhile Yours Truly prepared the flowers. The instructions we followed required the removal of the pistils, an operation which felt like cleaning squid or gutting fish, and which left loads of greasy pollen on my fingers.
The real test came with the fry-up. The batter worked like a treat, sealing all the fragrance and freshness into the flowers, and producing crisp carapaces containing a concentrated essence of courgette flower steam. Unspeakably good, and worth doing again.
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