French,  Hugo blogs,  Savoury

Courgette flower fritters and a cruel summer

Léo and I went to London in June, leaving Luc in the company of a couple of deer that appear to have moved in. The lady deer, who Luc calls Georgette, is quite pally with the horses and they graze together in the sun every morning and evening, but the male, Georgio, is noisily territorial and barks at Luc if he approaches ‘his’ field after 9.15pm. For some reason, 9.15pm is the time at which time it becomes ‘his property’ and trespassers will be barked at, throatily, hauntingly, and incessantly. You can almost see the testosterone cloud descend to thicken the night air.

On our return from London, where poor Léo spent five days spluttering in semi-isolation with a covid-not-covid virus, my phone clock proved resistant to reverting to French time. This meant that I spent a couple of days after my return arriving an hour late for every single appointment. The worst thing was the length of time it took for me to realise that my phone had gone rogue.

Léo is becoming increasingly concerned by his father’s extravagant use of emojis. We went shopping a few days ago and received a message to buy chicken feed. Léo, from beneath furrowed brow, said ‘but we don’t have chickens; we have pigeons’. He went on to say that what he found even more worrying was that Luc had compounded his error with several chicken emojis🐔🐔🐔. That evening, Luc wrote to the notary who is currently handling a property transaction for us, adding a 👩🏻 when alluding to the seller (on a positive note, at least he’d got the right species; The mind boggles at the possibilities for misinterpretation and offence had he not.)

Ending on a very sad note, the punishing heat we endured a couple of weeks ago proved to be too much for Hugo, our gorgeous black labrador. Forty-five degrees is very distressing for an elderly dog with respiratory difficulties, and we made the harrowing decision to help him on his way. He is now resting in a peaceful corner of our grounds alongside other departed friends. I imagine them wryly exchanging ‘at least we can have some peace and quiet here’ sentiments. RIP darling Hugo❤️; your endearing but authoritarian ways will be greatly missed.

These fritter are divine. Of course, the courgette flower season is short, so make the most of them while you can. Because they’re eaten so fresh, they contain fair amounts of vitamins A , C, E and K and also minerals such as magnesium, zinc, and calcium.

Ingredients (serves four — in theory!)

12 courgette flowers

80g flour

150ml sparkling mineral water

1 soup spoon olive oil

Pinch sea salt, freshly ground black pepper

1 egg, beaten

1 clove garlic, crushed

6 basil leaves, shredded

Gently rince the flowers, and set aside to dry on absorbant kitchen roll. Combine the flour, water, olive oil, seasoning, egg and garlic well to form a homogenous mixture. Cover the base of a large frying pan with olive oil and heat. Dip each flower into the mixture, coating generously, and then place immediately in the hot pan, and fry both sides. The fritters should be golden-brown, but not burnt. May be served alone with salad, or as an accompaniment.


  • Joelle Sassi

    mon avis, (je suis mentonnaise, le 06) : tant qu’il y a de fleurs, les cueillir, et les préparer en suivant. 80 g de farine n’est pas suffisant, avec l’habitude, je fais au “pif” pour les quantités !!! je ramasse les fleurs tous les jours, les débarrasse des fourmis, et les mets au frigo dans une boite protégée par du papier absorbant et les fris tous les deux jours !!! je les congèle à plat et les utilise à la demande !!! la congélation permet que les beignets soient moins gras. Normalement ils se dégustent froid mais vous pouvez les réchauffer !!! bon appétit les “potes” âgés !!!

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