Fried zucchini flowers with St-Feuillien Blonde

Preparation

Use thin zucchini stems with their flower still on. This recipe comes from the Mediterranean and involves coating the flowers in a light batter – not stuffing them – and then frying them quickly in olive oil or peanut oil. The dough is made with a St-Feuillien Blonde to make it very light.

Gently remove the pistils from the flowers without detaching them from the zucchini.

Cut the end of the zucchini to have a stem of about 5 to 6 cm. Pour the water and beer into a small bowl, whisk well to remove the foam, add the egg yolk, whisk again, then add the flour and yeast through a sieve and continue mixing well for 1 minute.

In the meantime, heat the oil in a small fryer, dip the zucchini flower in the batter, and place immediately afterward in the frying pan with oil heated to 180° C. Cook for 1 or 2 minutes depending on the volume of the flower, remove with a skimmer, place on paper towel to absorb the oil and serve immediately on a plate.