/ Recipes / Fried zucchini flowers with St-Feuillien Blonde
Fried zucchini flowers with St-Feuillien Blonde
Use thin zucchini stems with their flower still on. This recipe comes from the Mediterranean and involves coating the flowers in a light batter – not stuffing them – and then frying them quickly in olive oil or peanut oil. The dough is made with a St-Feuillien Blonde to make it very light.
Gently remove the pistils from the flowers without detaching them from the zucchini.
Cut the end of the zucchini to have a stem of about 5 to 6 cm. Pour the water and beer into a small bowl, whisk well to remove the foam, add the egg yolk, whisk again, then add the flour and yeast through a sieve and continue mixing well for 1 minute.
In the meantime, heat the oil in a small fryer, dip the zucchini flower in the batter, and place immediately afterward in the frying pan with oil heated to 180° C. Cook for 1 or 2 minutes depending on the volume of the flower, remove with a skimmer, place on paper towel to absorb the oil and serve immediately on a plate.
- 12 small zucchini stems with flowers
- 125 g flour
- 1 egg yolk
- 2 pinches of dry yeast
- Frying oil
- 10cl St-Feuillien Blonde
Discover alsoSee all Recipes
DessertsGrisette wild berries sorbet
A refreshing dessert with century-old beer
EntriesArtichoke hearts with St-Feuillien Grand Cru
A seasonal starter that varies from the traditional artichoke vinaigrette and that, when accompanied by a St-Feuillien Grand Cru, will delight your guests.
DishesVeal breasts with St-Feuillien Blonde
A typical Walloon recipe!
DishesBelgian Blue Beef Fillet with candied Shallots in St-Feuillien Triple
A succulent dish with Belgian meat
EntriesMushrooms in a St-Feuillien Blonde sauce
A delicious seasonal starter
DishesCod fillets with St-Feuillien Blonde
A traditional dish made with St-Feuillien Blonde
DishesPork tenderloin with St-Feuillien Brune
Best enjoyed with a St-Feuillien Blonde !