Blossoms in the Pan – Summery Beignets de Fleur de Courgette

Battered zucchini flowers

One thing I’ve discovered here in Provence—and absolutely fallen in love with—are Beignets de Fleur de Courgette. These are zucchini blossoms dipped in batter and fried until crispy. They taste absolutely divine!

This delicacy isn't just popular here in the South of France—it’s also beloved in Italy and many other Mediterranean regions.

At our place, it’s usually my stepdaughter who makes them. She’s had a passion for cooking since she was little and has always been surprisingly talented in the kitchen. But this time, I made them myself for the very first time—and they turned out really well! It’s honestly not that hard at all.

I’m not sure if zucchini blossoms are commonly available in supermarkets elsewhere, but if you ever come across them: grab some and try this simple recipe!

Zucchinis and their flowers

📝 Ingredients (for about 10–12 blossoms)

• 10–12 fresh zucchini blossoms

• 100 g flour

• 1 egg

• 150 ml cold sparkling water (or light beer for extra crispiness)

• A pinch of salt

• Optional: a few chopped basil or parsley leaves

• Sunflower oil or other neutral oil for frying

Fry in sunflower oil

👩‍🍳 Instructions

1. Prepare the blossoms:Gently open the zucchini blossoms and remove the small stamen inside (it tastes bitter). Either rinse them very carefully or wipe them with a damp cloth – they’re extremely delicate!

2. Make the batter:In a bowl, mix together the flour, egg, salt, and cold sparkling water until you get a smooth batter. It should be thick but not too heavy. Add chopped herbs if you like.

3. Heat the oil:Pour 1–2 cm of oil into a deep pan and heat it up.

4. Fry the blossoms:Dip each blossom gently into the batter, let the excess drip off, then fry until golden brown on each side. Let them drain on kitchen paper.

5. Serve:Enjoy while still warm – ideally with a glass of chilled rosé 🍷 and a sprinkle of sea salt. A true taste of Provence!