Fried Zucchini Flowers (Beignet de Fleurs de Courgette)

Recipe courtesy of Dominique Le Stank
Show: Luke Nguyen's France Episode: Nice
TOTAL TIME: 30 min
Prep: 5 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 servings
LEVEL: Intermediate


  • 1 handful flat-leaf fresh parsley leaves, finely chopped
  • 8 zucchini flowers, stems removed (leave the stamens intact if possible)
  • Generous pinch of fleur de sel
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Heat 2 cups of the oil in a small saucepan set over medium-high heat until an instant-read thermometer reads between 350 degrees F and 360 degrees F (see Cook's Note). Reduce the heat to medium to maintain the temperature.

While the oil heats, whisk the flour, remaining 1/2 cup of oil, the eggs, garlic, parsley and 1/2 cup of water together in a medium bowl. Mix with a whisk until a thin batter is formed.

Submerge one flower at a time into the batter, allowing excess batter to drip back into the bowl, then slide into the hot oil. Repeat with another zucchini flower. Fry 2 battered zucchini flowers at a time until each side is golden brown and crisp, 2 to 4 minutes total. Transfer to a paper towel-lined plate and season immediately with the fleur de sel. Repeat with the remaining zucchini flowers and serve hot.


To test the oil's temperature without using an instant-read thermometer, simply add a cube of white bread to the oil. If the bread browns within 15 seconds, the oil is at the perfect temperature to fry the battered zucchini flowers.


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.



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