Best Fried Zucchini Flowers Recipes

FRIED ZUCCHINI FLOWERS

Steps:

• Clean flowers and dry with a paper towel.
• Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
• Heat vegetable oil in a deep skillet over medium heat.
• Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.

FRIED ZUCCHINI FLOWERS

Steps:

• Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
• In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.

DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL

Steps:

• Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
• Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
• Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
• Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
• Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. Serve immediately drizzled with the reserved blackberry and balsamic reduction.

DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL

Steps:

• Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
• Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
• Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
• Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
• Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. 6.
• Serve immediately drizzled with the reserved blackberry and balsamic reduction.

DEEP-FRIED ZUCCHINI FLOWERS

Steps:

• Sieve the flour into a medium-sized mixing bowl, make a well in the centre, pour in the olive oil and carefully stir, starting in the centre, to slowly combine the flour into the oil, making a thick paste. Loosen this mixture with a little warm water, slowly stirring all the time and adding more water until you have a smooth batter, the consistency of thick double cream. Add the sea salt and leave for a minimum of half an hour. At this stage, the mixture will keep for a day or overnight. To prepare the flowers, remove the stamens from the centre and the green sepals from the base of each flower. Keep the stalks attached. Use a large deep frying pan and pour in 1cm of sunflower oil. Heat the oil until hot, about 180C. Drop a little batter into the oil to test; it should become golden within a few seconds. Dip the flowers - holding them by the stalks - into the batter. Tap off any excess batter on the side of the bowl and place them, one at a time, into the hot oil. Do this in batches, turning the flowers over in the oil as they become golden - you may need to add extra oil, so try to keep it at a constant temperature. Remove the flowers after about two to four minutes, when crisp, and drain on kitchen paper. Scatter with sea salt and eat immediately.

FIORI DI ZUCCHINE: FRIED ZUCCHINI FLOWERS

Steps:

• With a dry dishtowel, gently brush off any dirt on the flower. Do not rinse with water.
• Stuff the zucchini flowers with an anchovy filet and a strip of mozzarella. Gently squeeze the flower petals to seal the stuffing inside.
• For the batter: Mix the eggs, all-purpose flour, and wine together until the consistency is smooth and even.
• Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.
• Gently coat the stuffed zucchini flowers in the batter. Fry the zucchini flowers in batches in the oil until golden brown. Place them on paper towels to absorb the excess oil, and immediately season with salt. Serve.

FRIED ZUCCHINI FLOWERS

Steps:

• In a large pot or deep frying pan heat about 2" to 3" oil over medium heat. There needs to be enough oil for the flowers to float on top, or they will stick to the bottom. Heat until oil is roughly 350°.
• In a med mixing bowl combine flour and salt. Make a hole in the middle of the flower and add in your egg white. Then whisk in your beer until mixture is almost smooth (some small lumps are ok-do not overwhisk or batter will deflate).
• One by one dredge the blossoms in the batter, shaking off the excess, and gently lay in the oil. Do not over crowd the pan. Cook, flipping once with a slotted spoon or tongs.
• When blooms are golden brown, 2-3 minutes total, remove and lay on a plate with a paper towel to soak up any extra oil.
• Serve and Enjoy! Best eaten when hot!