Fried courgette flowers and sage

Courgette flowers and sage

On our last visit to our local farm shop, we spotted in the vegetable garden a lot of courgette flowers. They didn’t have them for sale in the shop so we asked if they could cut some for us. The very friendly lady agreed and asked what we wanted to do with them, adding that she had only tried them once, while in Italy.

Unsurprising. Fried courgette flowers are a classic and much sought after Italian dish, but hard to find because it is so uncommon to find courgette flowers in shops and when you do they are quite expensive.

We dipped the flowers in a wine-based batter and fried them. We served them with sage leaves prepared in the same way. The result is delicious and well worth the inevitable frying smell that will haunt the kitchen.

FRIED COURGETTE FLOWERS AND SAGE

For 8 courgette flowers and 10 sage leaves:

1 egg
100 g 00 flour
1/2 glass of dry white wine
2 tablespoon of extra virgin olive oil
salt and black pepper
1/2 glass of warm water
vegetable oil for frying

In a bowl sift the flour then add the egg yolk, olive oil, wine, salt and black pepper and mix. Then slowly add the warm water while continuing to mix until you have obtained a homogeneous mixture. If the mixture is to thick add more water. Leave to rest for an  hour. 

In the meantime wash and clean the courgette flowers, removing the stems and pistils. If the flowers are large cut them in half lengthwise. Whisk the egg white until stiff and gently stir it into the flour mixture.

In a frying pan heat the vegetable oil until very hot. Check the temperature with a small piece of bread, if it floats on the surface bubbling vigorously the temperature is just right. Dip the flowers and sage leaves in the batter, drip them briefly and then fry them a few at a time for about 30 seconds on each side or until golden. Remove them from the oil with a slotted spoon and rest them on kitchen paper. Sprinkle with salt and serve immediately.

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This entry was posted in Antipasti, Vegan, Vegetarian and tagged , , , , , . Bookmark the permalink.

12 Responses to Fried courgette flowers and sage

  1. These look so good! I have been hoping to come across some of these delicate beauties, but I aven’t seen any around here yet.

  2. Manu says:

    Ma che meraviglia! Non li ho mai provati con una pastella a base di vino! Da provare, assolutamente. Cosi’ come la salvia! Mamma che fame! 🙂

  3. Ann says:

    I love it! They are absolutely incredible! I love fried zucchini flowers AND – believe it or not – I’ve had fried sage, too…I’m a fan! Buzzed this one – it’s incredible!

  4. PolaM says:

    Wow look how nice and puffy they are! Great recipe and perfect frying!

  5. Lolly says:

    These look wonderful. I’ve never had fried courgette flowers. Buzzed ya!

  6. These look great! I have been looking for another variation to use up some that I have in the garden. Thanks so much, and I am your newest follower!

  7. lovely way to use sage delicious flower and sage for snacks

  8. Thank for all the comments. I forgot to acknowledge the source of the recipe, it comes from “Il cucchiaio d’argento”.

  9. Lori Lynn says:

    Beautifully done. The batter sounds perfect.
    LL

  10. These appetizers look amazing-I have never tasted the fried flowers ( do not see much of these) but I have tried the sage. Thanks for sharing such an unusual recipe-Yum!

  11. chefdennis says:

    Very nicely done! I do love my squash blossoms!

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