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Beignets de Fleurs de Courgette

Serves 4 to 6 Appetizer vegetarian, Appetizers

Beignets de Fleurs de Courgette

Beignets de Fleurs de Courgette represent the essence of everyday Provençal cooking, where the simple act of frying zucchini blossoms becomes an invitation to gather. In Provence, these beignets are a household staple, their aroma wafting through kitchens to call everyone to the table. This dish captures the region's spirit of direct and generous flavors, offering a taste of Southern France's sun-drenched landscape.

Biting into a beignet reveals a delicate crunch, giving way to the tender zucchini blossom within. The batter, made light and airy with sparkling water, complements the subtle floral notes of the blossoms. A sprinkle of fine salt enhances their natural sweetness, making each bite a delightful contrast of textures and flavors.

Ingredients

  • 16zucchini blossoms — trimmed
  • 100 gflour
  • 150 mlsparkling water
  • 1egg
  • 2 tbspolive oil
  • for fryingoil
  • to tastefine salt

Method

  1. Begin by gently washing 16 zucchini blossoms under cold running water to remove any dirt or insects. Carefully pat them dry with a clean kitchen towel. Trim the stems to about 2 cm, and remove the pistils from inside the flowers, being cautious not to tear the delicate petals.
  2. In a medium mixing bowl, combine 100 g of flour with a pinch of fine salt. Gradually whisk in 150 ml of sparkling water until the batter is smooth and free of lumps. Crack 1 egg into the mixture and continue whisking until the batter is well combined and slightly frothy.
  3. Heat enough frying oil in a deep, heavy-bottomed pot or a deep skillet over medium-high heat. The oil should be about 5 cm deep to allow the beignets to float freely. Test the oil's readiness by dropping a small amount of batter into it; the batter should sizzle and rise to the surface immediately.
  4. Once the oil is ready, dip each zucchini blossom into the batter, ensuring it is fully coated. Allow any excess batter to drip off before gently placing the blossom into the hot oil. Fry in batches, taking care not to overcrowd the pot, which could lower the oil temperature.
  5. Fry the beignets for about 2 to 3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn them halfway through cooking. The beignets should have a light, airy texture and a crisp exterior when done.
  6. Remove the beignets from the oil using a slotted spoon, and drain them on a plate lined with paper towels to absorb any excess oil. Lightly sprinkle with fine salt while they are still hot to enhance their flavor.
  7. Serve the Beignets de Fleurs de Courgette immediately while they are warm and crispy. The aroma should be inviting, and the texture should be light and delicate, making them a perfect appetizer for a Provençal meal.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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