Courgette flower fritters

Courgette flower fritters

Alongside tomatoes, courgettes are a staple of summer cooking in Provence. You'll find them in our basket every single time we come back from the market! Courgettes are less well known for their delicious flowers, but we absolutely love them.

If you manage to find some at your local farmers market, or even better, if you have some in your garden or vegetable patch, use them and make this delicious recipe. If you feel adventurous with your cooking and confident in your skills, try them stuffed with Ricotta!

Courgette flower fritters are delicious as a starter or at l'apéritif. Lightly battered, these beauties are airy and crunchy but still burst with delicate flavours. 


8 courgette flowers to serve 4 people

150g of plain flour

50g of grated Parmesan or Pecorino

200ml of sparkling water

1 teaspoon of baking powder (optional)

1/2 teaspoon of salt

Olive oil (enough for deep fat frying)

1 lemon or lavender honey to taste

Black pepper 


Prep: 5min / Cook: 2min / Ready to eat in: 7min

Start the batter by pouring the flour and Parmesan into a large salad bowl.

Add the salt and the baking powder.

Slowly add the sparkling water, whisk and stir gently.

Continue adding sparkling water until the batter is the consistency of light cream.

Heat the oil in a pan (about 1/3 of an inch deep) or use a deep fat fryer at 170°C.

When the oil is hot, dip the flowers in the batter and fry them 2 or 3 at a time.

Make sure the flowers aren't touching each other as they fry.

Fry for 2 minutes or until the batter is golden.

Remove any excess oil from the flowers by dabbing with kitchen towel.

Plate up, add a pinch of black pepper and a drizzle of lemon or honey.

Enjoy with a glass of Aubépine white.

Bon appétit!

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