Surprise your guests today and serve courgette flowers in tempura with their drinks. Complete the picture by placing fresh flowers on your patio table, serving a nice drink and then sit back and enjoy it all!
- 8 courgette flowers
- ½ ball of mozzarella, cut into pieces
- 4 anchovy fillets, cut in half so that you’re left with 8 pieces
- 8 leaves of basil
- 1 litre of peanut oil
- 100 g of flour
- 1 tbs cornflour
- 200 ml of ice cold sparkling mineral water
- 3 ice cubes
Carefully open the courgette flower and remove the stamen. Fill the courgette flower with mozzarella, anchovies and basil and close up the top part of the flower. Do this to all the other courgette flowers.
Heat the oil in a wok or pan with a thick bottom to 180 °C. Place the flour, corn flour and a pinch of salt in a bowl and mix in the mineral water and ice cubes with a whisk. It’s not a problem if there are still some lumps in the batter. Dip the courgette flower in the batter and place them carefully in the oil. Fry them in small portions for a few minutes, until they are golden brown and cooked through. Drain them on paper towel and serve them immediately.
Vary the flowers
We have zucchini flowers used in this dish, but you could also make it from the flowers of the chive plant, flowers of a pumpkin or elderflowers.
Please note that not all flowers are edible, and some are even toxic. If you do not know it, consult a reliable source first. Edible flowers are produced in a special way so that they are fit for consumption. The (cut) flowers and plants that you buy in the store are not suitable for consumption.
Looking for more summer tips with flowers? Take a look at our special Summer dossier.
White plate - &Klevering, Purple under plate - Zuperzozial, Cutlery - Zara Home, White bowl - &Klevering, Light yellow draining bowl – Privately owned, Plate with flowers - Zara Home.