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Words by Bertrand Grébaut and Théophile Pourriat, with Benoit Cohen. Photo by Alexandre Guirkinger.
D’une île's Zucchini Flower Fritters with a light Le Perche Saffron Mayonnaise and Sumac
Ingredients
- 3 litres vegetable oil
- 9 zucchini flowers
- 15 g sumac
- fleur de sel
For the saffron mayonnaise
- 1 egg yolk
- 1 teaspoon wholegrain mustard
- 3 le perche saffron threads
- 20 g whipped fromage blanc, or Greek yogurt
- 60 ml grapeseed oil
- 1 tablespoon apple cider vinegar
- fine salt
For the batter
- 100 g strong white bread flour
- 100 g rice flour
- 100 g cornmeal
- 3 litres sparkling water
Instructions
Saffron mayonnaise
- In a bowl, whisk together the egg yolk, mustard, saffron threads and whipped fromage blanc or Greek yogurt. Gradually whisk in the grapeseed oil, stirring continuously, and season with the cider vinegar and fine salt. The mayonnaise should be loose and collapse when placed on a plate rather than hold its shape.
Batter
- Sift together the strong white bread flour, rice flour and cornmeal. Slowly add the sparkling water, stirring continuously, until the batter is runny but thick enough to coat.
Just before serving
- Heat the oil in a deep fryer to 150°C (300°F). Remove the stems from the courgette (zucchini) flowers, leaving just 1 cm (½ inch). Remove the pistils and cut the flowers in half lengthwise. Coat one side of the flower in the batter then lower it into the deep fryer, battered side down. Cook for 4 minutes. Drain on paper towels and season with fleur de sel. Repeat with the remaining flowers.
Presentation
- Spoon a pool of saffron mayonnaise onto each plate, sprinkle with the sumac and arrange the courgette flowers on top, battered side up.
Reprinted from Septime, La Cave, Clamato, D’une île by Bertrand Grébaut and Théophile Pourriat, with Benoit Cohen. © 2021 Phaidon Press