Although they lend themselves very well to numerous recipes, it is without a shadow of a doubt in crunchy batter that the courgette flowers give the greatest satisfaction. Here then three different ways to obtain an excellent batter for crunchy and tasty pumpkin flowers.

Pumpkin flower batter: the traditional method

To prepare the batter, they exist different proceedings. The traditional one requires only one egg, one liter of water and 100 grams of flour. Sift the latter into a bowl, add the beaten egg and pour in some milk. Stir constantly until the flour is completely diluted. When the batter for pumpkin flowers will be smooth, soft and without lumps, you can use it with the desired recipe. Then gently clean 200 grams of pumpkin flowers, leaving the stem intact. Then engrave the flowers vertically, carefully removing the pistil. They are washed in cold water, drained and then dipped in a pan with abundant oil and batter, taking care to turn them often. When they are well browned, the only thing left to do is drain them and place them on absorbent paper to let the oil drip before serving.

Batter and beer

Another way to prepare the pumpkin flower batter is to variant of beer: in this way a slightly more swollen mixture is obtained. Always serve 100 grams of flour and 200 ml of fresh lager. We need to sift the flour and add all the other ingredients, mixing well to obtain a smooth mixture. Resting for about half an hour is essential, before using it for frying.

Japanese Tempura

Finally, an alternative coming from the Rising Sun is the Japanese batter, better known as Tempura. It's great for the fish fry, but it is also very good for pumpkin flowers. To prepare it, 200 ml of carbonated cold water, 100 grams of flour and an egg are required. Beat the egg yolk in a bowl and then add water and flour. It is stirred by removing only the largest lumps and left in the refrigerator for at least an hour. Still cold, it is used with the chosen ingredients, knowing that thanks to its temperature this batter will allow the fry to be even more crispy and little oily. The merit is of the thermal shock on contact with hot oil.