For the last few years we have successfully grown courgettes here in Dorset and I’ve enjoyed putting them to good use in many a Riviera-influenced recipe. This year, however, I have yet to harvest even one courgette from my three plants, but the beautiful, yellow courgette flowers have been prolific.
Ideas for stuffing this delicate crop abound and I have tried various concoctions including ricotta with herbs, pesto and even mozarella and anchovy. But stuffing these beautiful blooms can be a fiddly business and sometimes all I want is something quick, easy and tasty for my current (almost) daily supply.
So here’s what I’ve come up with, using one of my favourite ingredients, chickpea flour. Quick, easy and so moreish.
Chickpea Flour & Saffron Courgette Flower Fritters
20 courgette flowers, washed and dried
125g chickpea flour
175ml sparkling water
A pinch of salt
A pinch of saffron strands
Olive oil for frying
Make a batter by whisking together the flour, water, salt and saffron.
Heat the olive oil in a frying pan.
Coat the courgette flowers in the batter and drop them, a few at a time, into the oil. Turn them over and then remove them from the pan once they are lightly browned and crisp. Drain on kitchen towel and serve immediately.
A great canapé idea!