Juror of the Top Chef show for five years, Thierry Marx has been head of the kitchens of the two-star restaurant Sur Mesure by Thierry Marx since 2010, at the Mandarin Oriental hotel in Paris. Here he delivers his simple recipe for courgette flower fritters.
Ingredients for 4 persons
-16 zucchini flowers
-250g of flour
-33 cl of ice water
-Peanut or rapeseed oil
-Salt and pepper
Preparation: 5 min (+ cooking 10 to 15 minutes)
Prepare the batter. Beat the eggs, then pass them through a Chinese.
Add the flour and mix.
Add a pinch of salt and ice-cold water, then mix until you get the texture of pancake batter.
Dip the zucchini flowers in the batter, then fry them in (new) peanut or rapeseed oil at 150 ° C. Leave them, 2 to 3 minutes, until the donuts are golden brown and crisp.
Place them on paper towels to remove excess oil.
Season with salt and pepper, and serve immediately.
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