Courgette/ Squash Blossom fritters

This is a blog post on how to cook courgette/ squash blossom fritters. Around this time of the year (June to August) courgette, squashes, zucchini and marrow produce flowers that are edible. These flowers / blossoms are sometimes produced in abundance particularly when the plants is established and matures. So there are lots around to cook for. It’s not easy to find in supermarkets as these flowers wilt very quickly and don’t keep for long. Perhaps in the farmers market. Harvest some but not all of the flowers as the plants need and male and female flowers to pollinate. Sometimes it comes with a young small courgette as well. Here is a link on how to grow courgette.

The flowers are great to eat on its own, serve in a salad, a garnish to a dish, stuffed, add to pasta, or pan-fried. I have previously stuffed it with minced pork and use the flowers as a wrap. Here is the link to the recipe. This recipe is pan-fried. I have used plain flour for this recipe but it is possible to use cornflour or tapioca flour for a gluten-free option. Also to use aquafaba as a substitute to an egg for a vegan option. Courgette and squash flowers also do come in different shapes and sizes depending on how long they have been open. this will affect the portion size.

Recipe courgette/ squash blossom fritters

INGREDIENTS  

• 10 courgette, marrow or squash flowers
• 1 tbsp cooking oil
• 2 tsp plain flour
• 1 medium egg
• a pinch salt and pepper to taste

INSTRUCTIONS 

Prepare the batter

• Crack and beat the egg, add flour, and seasoning. till well mixed

Cooking the fritter

• Wash the flowers to get rid of soil and dirt. Heat a frying pan with cooking oil on medium heat. Dip the flowers into the batter and pan fry over medium heat till batter is cook. Or when the flowers start to soften and the batter becomes light golden colour.

Recipe makes about 2 portions add more flowers for more portions.