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Tempura of courgette flowers with aioli Recipe

Tempura of courgette flowers with aioli Recipe

Courgette flowers cooked in a light and crispy batter and served with homemade aioli.

  • Preparation
  • Cooking time
  • Rest time
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(117 votes) 3.7/5
Pour people
  • Courgette flower(s) : 18 whole
  • For the batter
  • Whole egg(s) : 1 whole
  • Plain flour : 125 g
  • Bicarbonate of soda : 5 g
  • Water : 250 ml
  • For the sauce
  • Egg yolk(s) : 2 whole
  • White wine vinegar : 15 ml
  • Olive oil : 200 ml
  • Garlic clove(s) : 2 bulb
  • Fine salt : 6 pinch(es)
  • Lemon(s) : 1 whole
  • For the rest of the recipe
  • Frying oil : 1000 ml
  • Fleur de sel : 6 pinch(es)
  • ETAPE 1

    Heat the vegetable oil in a wok, deep saucepan or deep fat fryer to 180'c.

  • ETAPE 2

    Prepare the tempura batter: chill the water in the freezer until very cold. Once cold break the egg into a bowl and whisk in the water. Add the flour and mix with a spoon or fork very gently making sure not to make the batter smooth and leaving lumps of flour.

  • ETAPE 3

    Prepare the courgette flowers by removing the stamen inside the flower gently with a small knife.
    Wash the flowers and pat dry.

  • ETAPE 4

    Prepare the aioli: Peel the garlic and mince to a pulp. Mix with the egg yolks and the white wine vinegar. Whisk in (very slowly) the 200ml of olive oil and then season with salt and pepper and a squeeze of lemon juice.

  • ETAPE 5

    To cook the courgette flowers, dust each flower with plain flour and then dip in the batter. Quickly drop into the hot oil and deep fry for 2 or 3 minutes until golden brown. Remove from the fryer, drain on absorbent paper, season with fleur de sel and serve immediately with a dollop of aioli.

Chef's tip

«Make sure that you do not make the tempura batter smooth. It should have lumps of flour in the mixture.»

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