The tempura-fried zucchini flowers are irresistible when freshly fried, served as finger food for an appetizer or a starter to be enjoyed standing up, because, rest assured, they will disappear before you even bring them to the table!
A crunchy and tasty starter, perfect for both land and sea menus. It is prepared in a few minutes and success is guaranteed!
Prepared with a simple batter of cold water, flour, and salt and fried in peanut oil, which keeps the frying light and crispy and whose delicate smell does not cover that of the flowers.
As soon as you taste them, you’ll immediately feel a nice crunch and your taste buds will explode!
In the recipe, you will find all the tricks and tips to get a perfect fry!
In fact, the flowers will not be greasy or soggy but beautifully golden, crispy, and dry.
Of course, like any fried food, the tempura flowers should be eaten right away, or they will lose their fragrance and crispy texture!
For a great recipe result, the zucchini flowers must be very fresh. If you buy them with the stem, you can store them with the stems in water, like any cut flower. However, cook them within 1 day at most.
This time I left them natural, but if you are greedy you can, before dipping them in the batter, stuff them with mozzarella and anchovies or with cooked ham!
The result will be even more delicious!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 15
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 63.37 (Kcal)
- Carbohydrates 7.88 (g) of which sugars 0.06 (g)
- Proteins 0.92 (g)
- Fat 3.39 (g) of which saturated 0.57 (g)of which unsaturated 2.61 (g)
- Fibers 0.14 (g)
- Sodium 105.45 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fried Zucchini Flowers
- 15 zucchini flowers
- 3/4 cup rice flour
- q.b. sparkling water (very cold from fridge)
- 1/3 cup all-purpose flour
- q.b. salt
- q.b. peanut oil
Tools
- Bowl
- Pan
- Slotted Spoon
- Paper Towels
Steps for Fried Zucchini Flowers
First, put the sparkling water to chill in the fridge or, even better, in the freezer.
In a bowl, mix the flours with a pinch of salt and the ice-cold water to obtain a batter that is not too liquid.
(I used both flours, but feel free to use only all-purpose flour, or just rice flour for those with gluten issues).
Be careful not to mix the batter too much, just as little as necessary because the incorporated air will make the fry much crunchier and lighter.
Clean the zucchini flowers by removing the internal pistil, trying to keep them whole.
At this point, rinse them well and very gently under running water, then drain them well and place them on a clean kitchen towel.
Dip the zucchini flowers into the batter, few at a time to avoid damaging them, making sure to remove the excess batter and fry them in oil heated to 338°F.
As soon as they take color, drain them with a slotted spoon and transfer them onto paper towels to remove the excess oil.
Transfer the tempura-fried zucchini flowers onto the serving plate and season them with a bit of salt
Enjoy your meal.
Advice
I recommend drying them very well with paper towels
The tempura-fried zucchini flowers should be served hot.
Freezing is not recommended.
If you want to make them even tastier, try stuffing them internally with a piece of mozzarella.
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