Pan-Fried Zucchini Flowers

Staff Writer
Pan-Fried Zucchini Flowers
Pan-Fried Zucchini Flowers
Viviane Bauquet Farre

Pan-Fried Zucchini Flowers

Every summer, I look forward to certain vegetables and fruits that cannot be bought at any other time of the year. Zucchini flowers are one such treat! I love them so much that this year I decided to plant zucchini next to my herb garden just to harvest the flowers. Unfortunately, our neighborhood’s very fat and happy groundhog thought it was a good idea, too! He has eaten most of my plants, leaving me only sad leafless stems. So I guess I’ll be heading back to my farmers market for them all summer long…

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4
Servings
466
Calories Per Serving
Deliver Ingredients
Makes
16-20 flowers

Ingredients

For the batter

  • 1 Cup unbleached white flour
  • 1/2 Teaspoon sea salt
  • 3/4 Cups warm water

For the flowers

  • 2 large eggs, preferably organic
  • 1 Cup fresh ricotta
  • 1 shallot, chopped finely
  • 3 Tablespoons finely chopped mixed garden herbs (such as Italian parsley, basil, oregano, thyme, and/or sage)
  • 1/2 Teaspoon sea salt
  • Freshly ground pepper, to taste
  • 16 large or 20 small zucchini flowers
  • 1/2 Cup olive oil, for pan-frying (or enough oil to cover the pan generously)

Directions

For the batter

Mix the flour, salt, and water together in a large bowl. Set aside and let stand for 1 hour.

For the flowers

To make the stuffing, in a bowl, lightly beat 1 of the eggs, and mix in the ricotta, shallot, herbs, and salt until well blended. Season with pepper, to taste, and set aside.

To stuff the flowers, make a slit lengthwise in each flower and remove the stamen. Using a dessert spoon, place a small amount of the stuffing at the base of each flower and twist the petals so that the stuffing is held safely inside the flower. Place on a baking sheet.

Heat a large heavy-bottomed skillet over high heat. Add the oil. When the oil is hot, whisk the remaining egg into the batter, dip each flower in the batter, and add them to the pan.

Sauté until golden, about 2-3 minutes. Flip the flowers and continue to sauté until golden, about 1-2 minutes. Repeat until all of the flowers have been used, reducing the heat to medium-high when the pan is very hot so the oil doesn’t burn.

To serve, overlap 4-6 flowers in the center of each plate and serve immediately.*

Fried Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Fried Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.

Nutritional Facts

Total Fat
32g
50%
Sugar
2g
N/A
Saturated Fat
9g
45%
Cholesterol
125mg
42%
Protein
14g
28%
Carbs
30g
10%
Vitamin A
124µg
14%
Vitamin B12
0.4µg
7.2%
Vitamin B6
0.1mg
7.3%
Vitamin C
4mg
6%
Vitamin D
0.6µg
0.2%
Vitamin E
4mg
18%
Vitamin K
50µg
62%
Calcium
198mg
20%
Fiber
2g
9%
Folate (food)
42µg
N/A
Folate equivalent (total)
42µg
10%
Iron
4mg
22%
Magnesium
27mg
7%
Monounsaturated
19g
N/A
Niacin (B3)
0.7mg
3.3%
Phosphorus
198mg
28%
Polyunsaturated
3g
N/A
Potassium
218mg
6%
Riboflavin (B2)
0.3mg
15.5%
Sodium
483mg
20%
Zinc
1mg
10%

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