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Fried Zucchini Flowers

Fried Zucchini Flowers recipe, brought to you by MiNDFOOD.

Fried Zucchini Flowers

Zucchini’s are at their best when the flower is still attached. Deliciously sweet, the zucchini flower’s fragility adds an elegant twist to any meal.

Makes 12

1 cup fresh ricotta

¼ cup finely grated parmesan

¼ cup semi-dried tomatoes,

roughly chopped

1 egg, whisked

12 zucchini flowers

1 cup plain flour

1 egg

1¼ cups chilled sparkling

mineral water

6 ice cubes

vegetable oil, for deep frying

baby capers, to serve

whole-egg mayonnaise, to serve

Combine ricotta, parmesan, tomatoes and egg in a bowl. Season with salt and pepper. Gently remove stamen and pistil from centre of flowers, taking care not to damage yellow flower.

Place approximately 3 tsp of stuffing into each flower, leaving a little room for expansion while cooking. Gently twist the tops of the flowers together to prevent stuffing from escaping. Place onto a large plate.

Combine flour, egg and mineral water in a large bowl. Add ice to batter to keep cold. Half fill a medium saucepan with vegetable oil and heat over a medium high heat. When hot, coat zucchini flowers with batter, 3-4 at a time. Cook for 2 minutes or until batter is light and 
crisp. Transfer to a tray. Cover to keep warm. Repeat with remaining zucchini flowers. Serve with baby capers and whole-egg mayonnaise.

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