I love fried batter-dipped zucchini flowers, I find it’s the best way to fully enjoy their flavor. If you prefer them crunchier, I recommend adding more water and less milk; if you like them softer, do the opposite. The number of zucchini flowers you get depends greatly on their size, so it’s indicative.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 10/15 zucchini flowers
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 0.85 oz water
- 0.85 oz milk
- 1/3 cup all-purpose flour
- 2 pinches fine salt
- 1 egg
- 10 zucchini flowers (approximately)
- as needed vegetable oil
Preparation
In a bowl, place the egg and flour, and mix well with a fork to eliminate lumps. Then add the milk, water, and salt, and mix the ingredients well. Adjust the liquids, the batter should not be too thick; it should flow on the fork.
Clean the zucchini flowers with a cloth, remove the internal pistil and external filaments.
Dip the zucchini flowers in the batter, drain them slightly of excess batter. With less batter, they will be crunchier; otherwise, they will be softer.
Cook them in a pan with plenty of oil. Before adding the zucchini flowers, ensure that the oil is hot by dropping a small ball of batter into it: if it rises to the surface very quickly, the oil is the right temperature.
Let the zucchini flowers brown on both sides, remove from heat and place them on a plate covered with kitchen paper to absorb excess oil. If you like, lightly salt them on the surface.
Tips/Advice
If you prefer crunchier zucchini flowers, use more water than milk; if you prefer them softer, do the opposite.
With less batter, they will be crunchier; otherwise, they will be softer.
Mix the egg well with the flour to eliminate all lumps.
Adjust the liquids, the batter should not be too thick; it should flow on the fork.
The number of zucchini flowers you get depends greatly on their size, so it’s indicative.
If you liked the fried batter-dipped zucchini flowers, try other recipes with zucchini flowers:
