Courgette flower fritters
Italy
Prep: 10 minutes
Cook: 5 min
Rest: 15 minutes
Difficulty: Easy
A chick pea based, gluten-free and high protein version, veganised with flax “egg”!
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Ingredients
Metric
U.S.
To delight
2
people
1
càs
flax seeds
6
càs
water
3
càs
chick pea flour
càc
salt & pepper
8
courgette flowers
1
càs
olive oil
Directions
Step 1
Start with you flax egg – this will be your binding agent: blend the flax seeds (I’m using a coffee grinder). In a large bowl, stir in half of the water and leave to rest for 15mn into the fridge.
Step 2
Whisk in the chick pea flour and the other half of water, season to salt and pepper: your dough is ready!
Step 3
Wash the flowers and in a large pan, heat the olive oil.
Step 4
Dip the flowers into the dough and fry for about 5 minutes, flipping regularly, on medium heat. Before serving, remove excess of oil using kitchen paper.
