There are many versions of fried zucchini flowers recipe (also known as Blossom squash) where the flowers are coated with different types of batter.
I use a simple tempura batter equal parts of water and flour. Beside salt, I add saffron.
As saffron is pollen, it actually enhances their flowery flavour.
If you don't have a deep fryer, I would suggest Magimix Pro 350 °F – Fryer (3 L, 1.1 kg, 3 L, Single, Stainless Steel, stand-alone). It was recommended on a cooking course at Rick Stein’s in Padstow, and it is on my wish list. (affiliate link)
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Fried Zucchini Flowers Recipe
- 10 zucchini flowers
- 1 cup flour all purpose
- 1 tbsp semolina flour this is the secret to make them extra crispy
- 1 cup water
- 2 sachets saffron
- oil for frying
- mozzarella and ham optional for the filling
- Wash the flowers making sure there are no insects inside. Cut the sepal but leave the pedicel of male flowers. Let them drain upside down.
- Once they are dry, add the fillings inside the flower. In the meantime heat the oil for frying at medium heat.
- In a bowl mix the 2 flours with the saffron, then add water and salt
- and whisk until combined
- Dip the flowers in the mix
- Making sure they are all coated with the batter
- Deep fry the flowers
- Turning them to cook evenly on all sizes
- Once cooked, lay them over a paper towel to absorb the excess oil
- Serve immediately so they will be warm and crispy
Fat 5 gr per serving
Carbohydrates 5 gr per serving
Sodium 229 mg per serving
*Assuming 70% increase in calories for fried food
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.PIN FOR LATER:
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