Bengali style courgette flowers

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Tricky, pretty things, courgette flowers. Fiddly to stuff and yet too good to chuck away. I’m a big fan of Helen’s brown shrimp and crab recipe and also this quesadilla one, by Homesick Texan. My mum likes to rake them through a lightly spiced batter before shallow frying. These are especially good with cucumber raita and a hot cup of tea.

ingredients

courgette flowers

2 tbsp. gram flour

2 tbsp. rice flour

1 shallot, grated

1 clove of garlic, crushed

2 tsp. grated ginger

1 tsp. cumin seeds

1 tsp. powdered cumin

1 tsp. turmeric

1 tsp. curry powder

1 tbsp. finely chopped coriander leaves

1 tsp. salt

cold water

method

  • Mix all the ingredients bar the flowers, adding enough water to form a thick paste.
  • remove the stamens from the flowers. Dredge each flower in the paste until fully coated.
  • shallow fry until crisp. Eat immediately.
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4 comments

  1. oh i wish I stumbled upon this yesterday as I had been given a basket full of these beautiful flowers so ended up stuffing them with ricotta, parmesan and chives in a beer batter. Your idea looks a wonderful alternative. Just wondered if you had received my DM on twitter. Really keen to ask your advice on a few things if poss. Hope we can catch up soon. Best Torie x

  2. Always looking for new recipes with courgette flowers! We have tonnes in our garden! Will definitely be giving this a go!

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