Our wedding was at a winery at the end of the summer. After the ceremony, guests mingled outside enjoyed the sun setting over the vineyards while sharing some bubbly and nibbles. My favourite was elegant little brown paper cones filled with deep-fried courgette flowers, batons of polenta, sage leaves and artichokes. Each was light, crisp and not even slightly greasy (the clean paper was evidence of this).
When courgette blossoms appear, the first dish I make is this. The trick to this dish is the contrast of the cold batter and the hot oil. Ensure your flour and water are very cold the batter is made at the last moment and the oil is hot. In Lazio, they stuff the courgette blossoms with mozzarella and anchovy for a deliciously salty gooey filling. I like them both plain and stuffed.