Still, I managed to make that into the tastiest handful of baby courgettes I've ever eaten. The flowers themselves taste gorgeous and this dish would be nowhere near as tasty without them. I used the chickpea batter, that I was using to make la socca, except with a tiny bit of water and a lot of beer. Then I fried them for about 5min in sesame oil, turning over half-way, and seasoned with salt and freshly ground black pepper when serving. For some reason, I didn't expect them to be very nice, coming from my unkempt garden, but they really, really were. So, the moral of the story is: if I can grow these, then so can anyone with a pair of hands. And some seeds. And earth and water
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