Fried Zucchini Flowers Recipe


Nutrition

Cal/Serving: 1,321
Daily Value: 66%
Servings: 4

Low-Carb
Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
Fat142g219%
Saturated21g104%
Trans0g0%
Carbs7g2%
Fiber0g0%
Sugars4g0%
Protein8g16%
Cholesterol67mg22%
Sodium488mg20%
Calcium136mg14%
Magnesium18mg4%
Potassium181mg5%
Iron1mg4%
Zinc1mg5%
Vitamin A385IU8%
Vitamin C2mg3%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg13%
Niacin (B3)2mg8%
Vitamin B60mg3%
Folic Acid (B9)17µg4%
Vitamin B121µg9%
Vitamin D1µg0%
Vitamin E56mg282%
Vitamin K9µg11%
Fatty acids, total monounsaturated65g0%
Fatty acids, total polyunsaturated50g0%
Have a question about the nutrition data? Let us know.

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Fried Zucchini Flowers
William Lingwood

As Beppino always loved to show me, both the female and the male zucchini produce flowers and they are easy to distinguish. The male flower is at the end of a long stalk, which is attached to the stem of the plant, whereas the female flower is attached to the courgette itself. Male flowers are easier to use in this recipe, as you can hold the stalk while you dip the flower in the batter, but both types taste equally delicious. In either case, check the flowers on the inside for bugs before starting, and always remove the pistil, which tastes bitter.

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3.666665
Ratings6

INGREDIENTS

For the batter :

  • 1 egg
  • 2 tablespoons plain white flour
  • 2/3 cup milk, or half milk and half water mixed together

For the zucchini flowers :

  • 2 1/2 cups scant sunflower oil
  • 12-16 zucchini flowers, pistils removed
  • 4-5 tablespoons ricotta or 2 ounces mozzarella cheese, cut into 4-inch cubes (optional)
  • 6-8 anchovy fillets in oil, drained and cut into 1/4-inch lengths (optional)
  • Sea salt, to taste

DIRECTIONS

For the batter :

Separate the egg into 2 bowls, then cover and chill the egg white. Beat together the egg yolk, flour, and milk in a mixing bowl to make a smooth paste. In the other bowl, whisk the egg white until stiff, then fold it into the egg yolk batter.

For the zucchini flowers :

Heat the oil in a large, deep frying pan over medium-high heat until a small cube of bread dropped into the oil sizzles instantly.

Meanwhile, if filling the flowers, tuck 1 teaspoon of the ricotta (or a piece of mozzarella) and a piece of anchovy into each zucchini flower. Holding the flowers by their stalks or ends, carefully dip them into the batter to coat thoroughly. If the flowers have been stuffed, fold down the petals of each flower and use the batter to secure the filling in place.

Working in batches if necessary to avoid overcrowding the pan, carefully lower the batter-coated flowers into the hot oil. Fry, turning frequently, until crisp and golden all over, for 3-4 minutes. Remove from the pan using a slotted spoon and drain well on kitchen paper. Serve the fried flowers sprinkled with a little salt.

Recipe Details

Adapted from "Fiori di Zucca" by Valentina Harris (Watkins Publishing Limited, 2013)

Servings: 4
Total time: 45 minutes
Cuisine: Italian

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