Courgette-flower fritters

Name: Courgette-flower fritters (Buñuelos de flores de zapallo)
Cuisine: Argentine
Ingredients: 1.5 ml/¼ tsp freshly ground nutmeg; 115 g/4 oz/½ cup self-raising (self-rising) flour; 90 ml/6 tbsp milk; 15 ml/1 tbsp chopped fresh parsley; 2 eggs; Greek (US strained plain) yogurt, spring onions (scallions) and fresh red chillies, to serve; Greek (US strained plain) yogurt, spring onions (scallions) and fresh red chillies, to serve; Greek (US strained plain) yogurt, spring onions (scallions) and fresh red chillies, to serve; Greek (US strained plain) yogurt, spring onions (scallions) and fresh red chillies, to serve; salt and ground black pepper; salt and ground black pepper; 12 courgette (zucchini) flowers; about 250 ml/8 fl oz/1 cup olive oil

Buñuelos de flores de zapallo

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Once a dish eaten mostly by the poor, who made use of every available ingredient, these fritters are now regarded as a delicacy and much enjoyed during the very short season in which they are in bloom. Delicate and tender courgette flowers are coated in a light batter and shallow-fried until golden and crisp.

Ingredients

2 eggs
90 ml/6 tbsp milk
15

Americas
Argentina
Starter
Vegetarian

Method

Whisk the eggs and milk in a bowl. Add the parsley and nutmeg and season to taste with salt and pepper. Sift over the flour and whisk well, until you have a smooth batter.
Pour the oil into a heavy pan and heat to 180°C/350°C. Dip the courget