Try this recipe for fried zucchini flowers that will amaze you. Light, crispy and quick to prepare, they are ideal as an appetizer or dinner.
While most people pick zucchini and forget about their flowers, Italian grandmothers make them into one of the most delicious summer dishes.
Light, crispy on the outside and tender on the inside, fried zucchini flowers are prepared in just a few minutes and will win you over from the first bite.
The secret is in the airy sourdough dough, which gives the flowers a thin and crispy crust, without absorbing excess oil. Serve them as an appetizer, a light dinner or with your favorite sauce and discover why they have been a favorite specialty of Italian housewives for years.
Distinguish the flowers: The male flowers of zucchini are located on a separate stem, while the female flowers grow at the top of the zucchini fruit.
Ingredients needed:
- 24 male zucchini flowers
- 120 g plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 240 ml of acidic water
- 600 ml of frying oil
Preparation:
Carefully inspect the flowers and remove any insects. If necessary, rinse them briefly with cold water, then gently dry them with a paper towel. Remove the pistil from the center of the flower.
In a bowl, mix the flour, salt, and baking powder. Gradually add the sour water, mixing until you have a smooth mixture, slightly thinner than pancake batter. It should coat the flowers nicely, but not be too thick.
Pour the oil into a deep frying pan and heat it. To check if it is hot enough, drop a drop of the mixture – if it immediately foams and starts to fry, the oil is ready for frying.
Dip each flower in the mixture, let the excess drain, then carefully lower it into the hot oil. Don't overcrowd the pan – fry 6 to 7 flowers at a time.
Fry the flowers for 30 to 60 seconds on each side, until they turn golden and crispy.
Remove to a plate lined with paper towels to drain excess oil. Serve immediately, with a pinch of salt, a few drops of lemon juice, or a refreshing sauce like tzatziki.
