Posts Tagged 'nasturtium flowers'

Fried Nasturtium Flowers

DSC_6995I’ve been browsing Marlena de Blasi’s A thousand days in Tuscany and there can’t be much to beat that rural Italian cuisine. She fries Zucchini blossoms, but I have replaced them with the peppery Nasturtium flowers that grow like weeds in my herb garden and on the compost heap. Delicious.


1 cup flour

1 cup beer

1/4 cup cold water

1 teaspoon fine sea salt

2 ice cubes

extra virgin olive oil, for frying

In a large bowl, beat together with a fork or balloon whisk the flour, beer, water and sea salt to form a thin, smooth batter. Let the batter rest for an hour or so, covered and at room temperature. Stir in the ice cubes and let the batter rest for an additional half-hour. Stir the batter again. It should now be smooth and have the texture of double cream.

Over a medium heat, heat the oil in a heavy based saucepan to a depth of 1cm (de Blasi says 7.5 cm (!) but my extra-virgin budget doesn’t stretch to that, so I went for shallow frying). The more slowly the oil heats, the more evenly it will heat, helping you to avoid unevenly fried foods. Test the oil by dropping in a cube of bread. If it sizzles and turns golden in a few seconds, the oil is ready.

In small batches, drag the flowers through the batter, shaking off the excess. Place them into the hot oil for half a minute or so, allowing them to take on a good, dark crust. Turn them with tongs, to finish frying, them remove them to absorbent paper towels. Sprinkle with sea salt and eat them pan to hand to mouth.


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