Deep-Fried Courgette Flowers

Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Deep-frying is a very difficult thing to get right at home, particularly when using a domestic electric fryer. These are much better than they used to be, but are still very small and the first thing people get wrong is overloading them. This causes the temperature to drop significantly, with a resultant absorption of oil. The other problem is getting them hot enough. You want a temperature of 190°C/375°F to seal the crust or set the batter, otherwise excessive oil absorption will take plac