Courgette flowers are a bit of a rare occurrence in shops and markets – although abundant as the courgettes themselves but almost never sold, I guess because they deteriorate so quickly after picking. I’m sure if you grow your own, they make a lovely garnish, or addition to risottos, or as so many recipes suggest, deep-fried.
I used a half-quantity of this Mark Hix recipe and when I’d done the flowers, I had a heap of batter left, so I halved or quartered the courgettes and deep fried those too.
Only difficult thing about this recipe is getting the pesky fritters to stay turned over. There was a bit fo faffing about using a fork to flip them and holding them down without getting *too* close to the oil. Also, my electronic thermometer was a handy gadget to deploy here instead of messing about dropping bits of batter in and waiting to see how fast they cooked.
And when the oil had cooled, I poured it into a clean milk bottle, fishing out the bits of crispy batter first, and will use it again, thus easing my conscience about wasting oil.
Really excellent sprinked with salt and eaten as an accompaniment to a cold beer in the sun.