For years I've read about this seasonal goodie, the edible flower of the summer squash which we know as courgette (or zucchini, depending on where you're from). It's a vegetable which takes over supermarket shelves in late summer, but sadly the blossoms rarely come attached to their counterpart. For the first time in, well, ever, I found some at a farm shop last weekend. My initial reaction was to greedily purchase the entire basket, but I settled with a mere half dozen.
I should have gone with the whole basket.
Recipe notes
What to do? Make stuffed courgette flowers? Yes. Deep fried in beer batter? Most definitely.
For the beer batter I used a moderately light lager, Becks if I remember correctly. I'd stick with light, even so much as something like Corona. If you don't consume alcohol, try soda water instead.
And yes, I realise Daiya cheese isn't available here in the UK. I hoard it like my mother hoards cereal on sale (sorry mom, it was the best analogy I could think of), using it sparingly for a treat (I go to the US a couple of times a year). Try any melty vegan cheese here, a cheddar or mozzarella style preferably, and it'll be good.
Beer Battered Stuffed Courgette Flowers Recipe
- Directions/Method
- Heat at least an inch of oil in a heavy bottomed saucepan or wok. Aim for a medium heat, hot enough for a drop of batter to sizzle and turn golden in a minute or two.
- Very gently open the courgette flowers and rinse them out to remove any grit inside. Break off the pistils/stamen carefully.
- In one bowl mix the beer and the flour to make a thin batter (about the thickness of cream, give or take a few degrees of density). In another bowl mix all of the other ingredients well.
- Carefully put about 1 heaped teaspoon (or, you know, whatever the mix is divided by 6) into the center of each of the zucchini blossoms. My preference is to use my fingers over a spoon so I can push the mix deep into the flower. Twist the top of the blossom to seal (the world won't end if it's not perfectly sealed).
- Lightly drag each flower through the batter, coating all external surfaces, and place a few at a time into the hot oil (don't over crowd). Fry for a minute or two, turned over if necessary to fry both sides.
- Allow the fat to drain off as much as possible when you remove the courgette flowers from the oil, and place on a tempura rack or paper towels while you fry the remaining blossoms.
- Serve hot, with a wedge of lemon.
Liz Wyman says
If you get any more and don't want to use the precious Daiya, try the recipe in American Vegan Kitchen. Really good!
Kip says
More cookbooks! I haven't got that, but it's going on my wish list this second.
Kip says
P.S. when you're down this way for a game, come over for a Daiya pizza or something!
melisser says
I keep meaning to make stuffed squash blossoms, these look great!
Kip says
I was so excited to even find them! It's been a good year for finding random awesomeness at markets and farm shops!
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