Courgette Fritters – A Summer Delicacy
Deep fried courgette flowers are one of the best delicacy of the Danish summer. They may be hard to get a hold of, but if you order them at your local framers’ market when they are in season, they are a treat. Female courgette flowers are supposed to be the best. Female flowers are the ones that have a courgette and male flowers are the ones without courgettes. They have just a stalk or a stem. All the flowers can be fried and make a delicious appetizers.
½ cup of flour
1- 1½ cup of ice cold mineral water with brus
16 fresh courgette flowers
1½ – 2 cups oil for frying
To make batter, place 1 cup of flour with salt in a bowl and whisk in 1 cup of mineral water until smooth, Add the remaining water if necessary. The batter will be very thick.
To make courgette fritters, heat 2 inches of oil in a deep heavy pot. Dip each flower into the batter and then fry in the oil one at a time for 2-3 minutes or until crisp and golden. Using a slotted spoon, transfer to paper towels to drain. You can keep warm in the oven until all the flowers are fried. Sprinkle with salt and serve with lemon wedges and bread.
Tips: Good Deep-Frying – always use plenty of oil. Don’t skimp and always start with fresh oil. Make sure that the ingredients that are bring fried are dry. Don’t overfill the pot. Too many ingredients may clump together. Keep the temperature constant. Too many ingredients may cause the temperature to drop.