Tempura Zucchini Flowers

Eating a zucchini flower feels like an exotic treat. At the market I go to, you see stalls with massive piles of zucchinis all the uniform size of your finger. Attached to them are the flowers in question. Vivid orange, they are a real feast for the eyes and for the stomach. For those that have never seen, much less cooked with them, the question remains, what do is their culinary use? The reality is, they are fragile and if left in your fridge, they will become slimy within a day. So the easiest and best way I have found to use them is to pan fry them the very day you get them. And the tastiest way to fry them is in a light and crispy tempura batter. This dish works great as an appetizer and is best enjoyed hot.

What you need:

  • 12 fresh zucchini flowers
  • 1/2 cup flour
  • 1 can of soda water (very cold)
  • 1 tsp smoked paprika
  • Oil for frying (1/2 olive, 1/2 vegetable)
  • A pinch of coarse salt for sprinkling after frying

How it’s done:

  • Wash and pat dry each of the flowers.
  • Add about 2cm (1inch) of oil to a deep pan and heat.
  • Add the flour and paprika to a bowl.
  • Add the soda water a little at a time, stirring until you have a batter that is a bit runny.
  • Coat each flower in the batter and fry until golden and crispy.
  • Sprinkle with a little salt and serve with a plate of wedged tomatoes and sliced cucumber.

Heath signature1

Print Friendly

Leave a reply