Beignets De Fleurs De Courgette* Recipe
Courgette Flowers Tempura with Cherry Tomato Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beignets de Fleurs de Courgette Ingredients
Method
Cooking Directions
- 1
- 2
Add Cherry Tomatoes
Add the cherry tomatoes and cook for about 5-7 minutes until they start to burst. Stir in balsamic vinegar and fresh basil, then remove from heat. Set aside.
- 3
Make the Tempura Batter
In a bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt. Gradually add cold sparkling water until the batter is smooth and slightly thick.
- 4
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat and Fry Courgette Flowers
Dip each courgette flower into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil and fry for 2-3 minutes until golden and crispy. Remove and drain on paper towels.
- 6
Serve
Serve the courgette flowers hot with the cherry tomato sauce on the side for dipping.
