Niçoise-Style Zucchini Blossom Fritters

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Zucchini Flowers

In a stainless steel container, whisk together the egg, water, sifted flour, fleur de sel, and freshly ground pepper. Cover and let sit for 2 hours at room temperature.

When ready to begin cooking, add the minced garlic clove tip.

Gently remove the stem and the ends of the flowers, and slice in half lengthwise. Repeat the procedure with each half-blossom.

Step 2: Finishing and Plating

Heat the grapeseed oil in a deep-fryer to a constant temperature of 320°F (160°C).

Stalk the green basil, crush it, and add it to the frying batter.

Fold white napkins into artichokes.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse