D’une île's Zucchini Flower Fritters with a light Le Perche Saffron Mayonnaise and Sumac
Ingredients
3litres vegetable oil
9zucchini flowers
15gsumac
fleur de sel
For the saffron mayonnaise
1egg yolk
1teaspoonwholegrain mustard
3le perche saffron threads
20gwhipped fromage blanc, or Greek yogurt
60mlgrapeseed oil
1tablespoonapple cider vinegar
fine salt
For the batter
100gstrong white bread flour
100grice flour
100gcornmeal
3litres 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.