Preparation time: 15 minutes
Cooking time: 30 minutes
- 40 courgette flowers
- 3 eggs
- 2 cups of flour
- 1 pinch of salt
- 1 teaspoon of oil
- 1 litre of cooking oil
- After taking the stem and pistil out, wash and drain the courgette flowers.
- In a bowl, make a well in the middle of the flour and stir in the oil, the salt and the egg yolks. Mix it all until you have a very stiff dough.
- Whip up the egg whites, and incorporate them slowly to the preparation.
- Heat the cooking oil. Soak the flower one by one in the fritter dough and coat them well. Dive them into the boiling cooking oil and take them out when they are fried.