Fried Courgette Flowers with Maple & Vinegar

This has to be the most elegantly decadent and ridiculously delicious way to enjoy courgette flowers. And believe me, we love to enjoy courgette flowers!

Very quick, very easy to make, bursting with sweet and tangy flavour, with crispy batter and soft to the bite courgettes en fleur, this is a winner in every way.

What’s more, it’s vegan.

And I gotta tell ya, there’s nothing I like so much as a tasty morsel that is vegan and effortlessly decadent.

This recipe is the brainchild of Stevie Parle, head chef at Palatino, London, and has its roots firmly in ancient Rome.

It tickles me that such delicate, well balanced eats existed back in ancient Rome, and presumably all about the world, whereas dishes from medieval Britain would be more at home in a witch’s spell book than a recipe collection.

Don’t concern yourself with that a moment longer, just make these a priority.

15 mins at most | serves 2 | easy 



4 large or 6 smaller courgette flowers, stamens removed 
75g plain flour 
250ml sparkling water
vegetable oil for shallow frying 

50ml maple syrup
50ml white wine vinegar 

sea salt and black pepper 


Heat a pan no more than 1/3 full with veg oil to 180°C At this temp a cube of bread browns in under 30 secs. 

While that’s heating, mix the maple syrup and vinegar together in a dipping bowl.

In a large bowl, season the flour and slowly pour and whisk in the sparkling water until you have a smooth batter. You should be able to see your fingernail through the batter when dipped. 

Dip the courgette flowers into the batter so they are fully coated, then one at a time, let the excess drip off and lower into the hot oil. Fry for 2 mins turning after a minute, gently remove them with tongs and drain on kitchen paper.

Serve immediately with the maple and vinegar sauce for dipping.

Food for the gods.


Stevie, and presumably the Romans, used honey, we’ve swapped the honey for maple syrup in order to keep things veegs.

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