(Les fleurs de courgettes en beignets) - Li flou de cougourdeta en bigneta

15 minutes
Cooking time : 15 minutes

Ingredients for 4 people :

A dozen courgette flowers
150 grams of flour
2 eggs
10 cl milk
10 cl water
Olive oil
Pepper and salt


Build the flour into a small mountain inside a sald bowl and pour the egg yolks and a soup spoon of olive oil over it. Mix together and slowly add the water and the milk. Add pepper and salt. Leave to rest for a half hour.
Do not wash the courgette flowers, rather remove any dirt etc by hand. Cut their stems to leave about 10 cms and remove the yellowy/orange pistil from inside as this may be a little bitter.
Now gently mix in to the fritter mixture the egg-whites which have been previously whipped.
In a large frying pan heat a generous amount of olive oil.
Dip each flower one after the other first into the fritter mixture then into the hot oil. With a little experience you will be able to cook several flowers at the same time. After cooking each side for between one and two minutes, take each flower out by its stalk and let them drain off the excess oil on absorbant paper. Place them on a dish which you have previously warmed in the oven and eat them as an entrée or better, with the apéritif.
As there is always a little batter left over, the housewives of Nice (who do not like waste), have the habit of grating coarsely our local long courgettes and by using a soup spoon making a second round of golden fritters.

The proofreader tells me that he prefers to leave the pistils !

 

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