Zucchini flowers fried
Zucchini flowers fried are one of those seasonal treasures that bring a sense of joy and nostalgia to the table. While they may not boast the most intense flavour, their delicate, slightly sweet taste and tender texture make them irresistible when prepared just right. Every year, as soon as zucchini flowers come into season, I can’t wait to prepare them in my favorite ways—either stuffed with a creamy ricotta filling or, as in this recipe, dipped in a light batter and fried to golden perfection.This zucchini flowers fried recipe is more than just a dish; it’s an invitation to gather family and friends around the table. There’s something incredibly satisfying about serving up a platter of these crispy, airy delights, watching everyone reach for one more bite, and hearing the crunch as they take a bite. It’s the kind of homely food that sparks conversation, creates memories, and brings people closer.The beauty of this recipe lies in its simplicity. A few fresh ingredients, a quick dip in a silky batter, and a hot pan of oil transform these delicate blossoms into a dish that feels both rustic and indulgent. Whether served as an appetizer, part of a shared Mediterranean feast, or simply as a snack to enjoy with a glass of chilled white wine, fried zucchini flowers are a true seasonal treat.So, gather your loved ones, savour the fleeting season, and let this zucchini flower fried recipe become a cherished part of your culinary traditions.
Ingredients
- 12 zucchini flowers, male flowers preferred
- 100 g rice flour
- 2 Tblsp olive oil
- 125 ml dry white wine
- 1 egg separated egg yolk and egg white
- 6 g salt
- few grinds black pepper
- 1 tsp dried thyme
- canola oil for frying
Instructions
- Prepare the Zucchini Flowers: Gently open the zucchini flowers and carefully remove the stamen from the center of each flower. Use a small brush or your fingers to remove any dirt, being cautious not to damage the delicate petals. Avoid washing the flowers with water, as they are fragile and can easily tear. Once cleaned, lay the flowers out on a tea towel to keep them dry and ready for frying.
- Make the Batter: In a mixing bowl, whisk together the flour, olive oil, white wine, egg yolk, salt, pepper, and the thyme until smooth. Beat the egg white in a separate bowl until stiff and gently fold into the batter. The batter should have a slightly thick but pourable consistency, perfect for coating the flowers evenly.
- Heat the Oil: Pour a thin layer of canola oil into a non-stick pan and heat it over medium heat. The oil should be hot enough to sizzle when a drop of batter is added but not so hot that it smokes.
- Fry the Zucchini Flowers: One at a time, dunk the zucchini flowers into the batter, ensuring they are fully coated. Gently lower each flower into the preheated oil. Let one side crisp up and turn golden before flipping it over—this should take about 2- 3 minutes per side. Keep an eye on the pan, as the flowers can cook quickly.
- Drain and Serve: Once fried, transfer the zucchini flowers to a plate lined with paper towels to drain excess oil. Repeat the process until all the flowers are fried.
- Enjoy Fresh: Serve the fried zucchini flowers immediately, accompanied by a side of garlic and herb yogurt for dipping. These are best enjoyed fresh, while the batter is still crisp and the flowers are at room temperature.