Fried Zucchini Flowers with Saffron Batter

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A typical Mediterranean dish: Fried Zucchini Flowers or Squash blossom in English, and in France they are called Beignets de Fleurs de Courgette. You can find different recipes for the batter as well as the filling, I use a simple batter flavoured with saffron and fill them with mozzarella and ham.

Where to find zucchini flowers

Zucchini flowers are a common ingredient in Mediterranean countries during the summer where they are in season. You can find them in most supermarkets, but they can be expensive and you have to use them the same day.

That is why I like to have my own zucchini plants in my vegetable garden. I can pick them early in the morning on the same day that I want to prepare them.

I pick them early in the morning as the flower is still open and I can check that no insects are inside. After only a few hours the flower will close.

If you want to know more about how to create your own vegetable garden you can read the article series on How to plant a vegetable garden on my friend Beth’s blog Binky Culinary Carnival.

Which flower to use

There are two types of flowers, the male which is the flower that pollinates, and the female which is the flower that yields the zucchini.

• The female flower is the one attached to the zucchini, it has a large stem inside.
• The male flower has a small stem and there is more room to insert the filling.

Fried Zucchini flowers: Male zucchini flower

Fried Zucchini flowers: Female zucchini flower

You can use either flower but for frying, I prefer to use the male ones.

How to clean the flowers

1. Cut the flower sepals (the small green mini leaves that covers the base of the petals)
2. Open the flower to make sure there are no insects inside
3. Wash the flowers with running water
4. Lay them upside down in a colander to drain out any water from inside the flower

A delicate but crunchy batter

There are many versions of fried zucchini flowers where flowers are coated with different types of batter.

I have tasted batters made with eggs, herbs, even breadcrumbs. Personally, I prefer to keep it simple as the flowers have a delicate flavour which could be overwhelmed by stronger ingredients.

I use a simple tempura batter with equal parts of water and flour, and 1 tbsp of semolina flour to add some crunch.

Besides salt, I add saffron. As saffron is pollen, it enhances their flowery flavour.

How to make saffron batter

5. In a bowl mix all the dry ingredients: the 2 flours, salt and the saffron
6. Gradually add the water
7. Mix until you have a smooth batter

The fillings

Use a mild, but not watery cheese such as cubes of mozzarella for cooking. Fresh watery mozzarella will leak water into the frying oil, producing dangerous sparks.

You can also add a small piece of cooked ham or a slice of boiled egg.

For fillings, I also recommend ricotta cheese and parmesan, provola, caciocavallo or salami.

Making the fried zucchini flowers

8. Once the flowers are dry, add the fillings inside the flower
9. Close the top
10. Dip the flower in the batter
11. Deep fry the flowers
12. Turn them to cook evenly
13. Once cooked, lay them over a paper towel to absorb the excess oil
14. Serve immediately while they are warm and crispy

Tips for making the best-fried zucchini flowers

• Use fresh flowers, best if picked that same morning
• Use the male flower as it has a smaller stem
• When you make the batter, mix the flour with the water gradually so you don’t create flour lumps
• Serve immediately

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Fried Zucchini Flowers Recipe

A typical Mediterranean dish: Fried Zucchini Flowers or Squash blossom in English, and in France they are called Beignets de Fleurs de Courgette. You can find different recipes for the batter as well as the filling, I use a simple batter flavoured with saffron and fill them with mozzarella and ham. #yourguardianchef #flowers #Italianfood #starters

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings: 5 people

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Author: Laura Tobin

Ingredients

• 10 zucchini flowers
• 1 cup flour all purpose
• 1 tbsp semolina flour this is the secret to make them extra crispy
• 1 cup fresh water
• 2 sachets saffron
• vegetable oil for frying
• mozzarella and ham optional for the filling

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Instructions

• 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
• Turn them to cook evenly
• Once cooked, lay them over a paper towel to absorb the excess oil
• Serve immediately so they will be warm and crispy

Video

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Notes

• Use fresh flowers, best if picked that same morning
• Use the male flower as it has a smaller stem
• When you make the batter, mix the flour with the water gradually so you don't create flour lumps
• Serve immediately

Nutrition

Calories: 169kcal | Carbohydrates: 33g | Protein: 7g | Fat: 1g | Sodium: 34mg | Potassium: 1049mg | Fiber: 4g | Sugar: 9g | Vitamin A: 785IU | Vitamin C: 70.5mg | Calcium: 66mg | Iron: 2.8mg

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