To prepare the courgette flowers for frying, gently remove the pistil from the center of each flower and the stem if it’s long.

Next, prepare the batter by combining flour, salt, and dry herbs in a mixing bowl. Gradually pour in the beer while stirring until the batter is smooth and thick, with a consistency slightly thicker than pancake batter but not as runny as crepe batter.

Take each courgette flower and dip it into the batter (once at a time, when ready to fry), making sure to coat it well. Allow any excess batter to drip off by holding the flower over the bowl. Repeat this process for each flower just before frying.

In a pot, heat up vegetable oil until it reaches the appropriate frying temperature. It's important not to overcrowd the pot, so fry the courgette flowers in small batches. Once the oil is hot, carefully dip the flowers into the batter, making sure to coat them evenly. Then, carefully place the coated flowers into the hot oil and fry until they are golden brown.

Once they're cooked, remove the fried courgette flowers from the pot and place them on a plate lined with kitchen paper to absorb any excess oil. Season with salt to taste and serve while they're still hot and crispy. Enjoy this tasty and unique dish as an appetizer or side dish that's sure to impress!