Beignets des Fleurs de Courgette

Sometimes in country markets in the South of France you will see a heap of zucchini flowers for sale. The deep-yellow blossoms are soon snapped up and taken home before they wilt in the heat. In Provence the flowers are dipped into a light batter and deep-fried to make a delightful appetizer that is served before the noonday meal. If you grow zucchini, pick the male flowers, the large ones, in the morning, soon after the flowers have opened and the dew has dried.