Crispy Courgette Flowers: A Simple Recipe That Actually Works

My nan used to pick these bright yellow beauties from her allotment every summer morning. I thought she was mental; barmy as eating flowers was the nutter. Now? I’d punch someone for that last courgette flower at the farmer’s market.

These golden trumpets don’t taste at all like what you would imagine. They are mild, a little sweet, with a texture that is part vegetable, part tender herb. When they’re done right, they’re crunchy on the outside and tender inside. When done wrong, they’re a soggy disappointment that can put you off for life.

Getting Your Hands on Fresh Flowers

First of all, where are people even supposed to buy them? Most supermarkets don’t stock them. Your best bets will be farmers’ markets, fancy delis, and Italian grocers. They are expensive, but you need to buy only a couple at a time, really.

Growing your own courgettes? Lucky you. Pick the male flowers, those that are lacking baby courgettes. Get them in the early morning, when they are fully open. Please use them the day you purchase them, because they wilt pretty quickly.

Check each flower carefully. There should be no brown bits or wilted petals. You want to make sure no bugs are hiding in there, and you can trust me that beetles love these flowers as much as we do. Give them a little shake before you start cooking.

The Prep Work Nobody Mentions

This courgette flowers recipe is all about the preparation. Cut off the green sepals at the base, the pointy bits sticking out around the stem. They’re bitter and tough. Leave about an inch of stem for handling.

Open each flower gently. Look for the stamen within (that is, the powdery bit in the middle). Pull it out. Some recipes instruct to leave this on, but that part can be bitter, and its texture is dorky.

Wash the flowers under cold water. Blot them dry with kitchen paper. Handle them tenderly; they may bruise. Then set them aside on a clean tea towel as you make up the batter.

The Batter That Changes Everything

Never mind fancy tempura recipes that call for ice water and elaborate techniques. This is a much better approach, and it is dead simple.

All you require is plain flour, sparkling water and a pinch of salt. That’s it. The measurements? What I mean by that is a 100 g flour to 150 ml fizzy water ratio. The salt? Just a good pinch.

Mix it roughly. Don’t worry about lumps, as they’re fine. It should be thick enough to coat a spoon but run off easily. Too thick? Add more sparkling water. Too thin? Whisk in a bit more flour.

Let it rest for ten minutes. This is not important, but it does not hurt. The carbonated water forms small bubbles that render the coating light and crisp.

Getting the Oil Right

Use a deep, heavy pan. Fill it to one-third full with neutral oil; sunflower or vegetable have just the right lack of flavor. Carefully heat it to 170°C. No thermometer? Drop in a bit of batter. If you do, it should sizzle right away and float up fast.

Oil temperature counts for more than you think. If the oil is too cool, your flowers will soak it up and become greasy clumps. Get it too hot, and the outside overcooks before the inside has a chance. Medium-high heat usually does it.

The Frying Process

Hold each flower by the stem. Dip it in batter, letting excess drip off. Lower it gently into the oil. Don’t drop it from height, as it will splash hot oil everywhere.

Fry three or four at a time, maximum. Overcrowd the pan and the temperature drops. They’ll stick together and cook unevenly.

Cooking for two minutes on each side usually achieves the desired result. The coating should be golden brown and crispy. If they’re browning too fast, turn the heat down slightly.

Lift them out with a slotted spoon. Drain on kitchen paper for a minute. Serve immediately so that they don’t lose their crispness quickly.

What Actually Goes Wrong

People mess this up in predictable ways. The batter’s too thick, so the coating’s heavy and doughy. The oil’s not hot enough, making everything greasy. They overcook the flowers until they’re brown and bitter.

Sometimes the flowers fall apart in the oil. This usually means they weren’t fresh enough or you handled them too roughly. Fresh flowers hold together beautifully.

Soggy coating? Your oil temperature dropped when you added the flowers. For next time, please allow it to return to the appropriate temperature between batches.

Simple Serving Ideas

These taste fantastic by themselves with a squeeze of lemon and a sprinkle of sea salt. Its acid levels will attack any richness left in the oil.

Fancy a bit more? Eat them with aioli or a basic tomato sauce. Some people like to serve them with grated Parmesan, but that covers up their gentle taste.

They make great starters before a light summer meal. Or pile them on a plate with other fried vegetables such as aubergine, peppers, or whatever you’ve got.

Why This Recipe Works

This courgette flowers recipe succeeds because it’s simple. No complicated techniques. No hard-to-find ingredients. Just fresh flowers, basic batter, and proper frying.

The key is respecting the flowers themselves. They’re delicate things that don’t need heavy treatment. Light batter, hot oil, and quick cooking are all that you need.

Most restaurant versions are overdone. Too much batter, too much oil, too much everything. This way, you actually taste the flowers rather than just the fried coating.

Try this once, and you’ll understand why my nan treasured these golden summer treats. They’re worth every penny you’ll pay for them.