Recipe courtesy of Dominique Le Stanc

Fried Zucchini Flowers (Beignet de Fleurs de Courgette)

  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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2 1/2 cups olive oil

2 cups all-purpose flour

2 large eggs

2 garlic cloves, finely chopped

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


  1. 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.
  2. 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.
  3. 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. 

Cook’s Note

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.

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