Courgette flower fritters with tomato relish
Flowers such as courgettes and elderflowers make delicious fritters. Large flower fritters are best cooked in a deep-fat fryer, but if you don't have one, add about 8cm corn oil to a large, heavy-bottomed pan and clip a jam thermometer on to the side to monitor the temperature. You can use courgette flowers with or without a small courgette attached - or a combination of both - for this first course or side dish.
To drink: Champagne is an excellent match for courgette-flower fritters. It doesn't overpower the flowers, the bubbles cut through the batter and the acidity is a match for the relish. A good Pinot Grigio also works: Natale Verga Pinot Grigio 2014, £7.99, Majestic. For the elderflower fritters with strawberry sauce below, try sparkling Moscato d'Asti. Wine prices may vary.
From the July 2015 issue of House & Garden. Recipe by Sybil Kapoor; photograph by Maja Smend; food preparation and styling by Bianca Nice; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
Top Tips
Variation: Elderflower fritters with strawberry sauce
This makes a lovely pudding. Dip about 18 elderflower heads into water, remove and gently shake, then leave to dry on kitchen paper. Trim off most of the thicker green stems, dip the small clusters into the batter and fry as above until crisp. Sprinkle with caster sugar and serve with a strawberry sauce made from sweetened puréed strawberries.
