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Introduction
Fried zucchini flowers, crispy and golden on the outside, tender and delicate on the inside, make for a mouthwatering appetizer that will surely impress your guests. The combination of the lightly battered crust and the subtle flavors of fresh zucchini blossoms creates a unique dish that's both elegant and simple to prepare. This recipe is perfect for special occasions or as a savory snack for any time of the day.
Ingredients:
12 fresh zucchini flowers (preferably with the stems intact)
1 cup all-purpose flour
1/2 cup corn starch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cold sparkling water (or regular water, but sparkling makes the batter crispier)
2 tablespoons olive oil (for frying)
Zest of 1 lemon (optional, for added flavor)
Fresh herbs for garnish (optional)
Instructions:
Prepare the Zucchini Flowers: Gently rinse the zucchini flowers under cold water to remove any dirt. Trim the stems slightly, leaving about 1 inch, and carefully remove the pistils from the center. Pat dry with a paper towel to ensure they are completely dry for battering.
Make the Batter: In a large bowl, combine the flour, corn starch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water, stirring until the batter reaches a smooth, slightly thick consistency. Add lemon zest for a burst of freshness, if desired.
Heat the Oil: In a deep skillet or frying pan, heat about 2 tablespoons of olive oil over medium heat. You’ll need enough oil to fry the flowers, but you don’t want to submerge them completely. The oil should be hot enough that a drop of batter sizzles when it hits the pan.
Coat the Flowers: Dip each zucchini flower gently into the batter, making sure it’s evenly coated. Shake off any excess batter.
Fry the Flowers: Carefully place the battered zucchini flowers in the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side or until they turn golden brown and crispy.
Drain and Serve: Once the flowers are fried, transfer them to a plate lined with paper towels to absorb any excess oil. Serve immediately while they’re crispy.
Serving and Storage Tips:
Serving: Fried zucchini flowers are best served immediately while still warm and crispy. Pair them with a tangy dipping sauce such as a lemon aioli or garlic yogurt sauce for an extra kick.
Storage: If you have leftovers, store the zucchini flowers in an airtight container in the refrigerator for up to 1 day. However, note that they may lose their crispiness. To revive their crunch, reheat them in an oven for a few minutes at 350°F (175°C).
Variations:
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