Battered zucchini blossoms

Name: Battered zucchini blossoms
Ingredients: 10 zucchini blossoms; 2 eggs; 100 g flour; 1 tsp salt; 1/2 tsp ground pepper; 250 ml oil for frying

Appetizers - Battered zucchini blossoms by Dimitrina D. - Recipia

Battered zucchini blossoms are dipped in egg and flour, then fried until the coating turns golden. They can be served hot or cold; the coating stays thin, and you can still see the shape of the flowers. I prefer them cold, so I can eat them without cutlery. Prep: 15 minutes. Cook: 16 minutes. Total time: 31 minutes. Servings: 2. About 400 kcal and 13 g protein per serving.

Ingredients

10 zucchini blossoms
2 eggs
100 g flour
1 tsp salt
1/2 tsp ground pepper
250 ml oil for frying

Preparation

1. Wash the 10 zucchini blossoms and dry them well, gently patting the petals. 2. Beat the eggs with the salt and pepper. Stir in the flour until you have a mixture that clings to the flowers. 3. Heat the oil in a frying pan for about 4 minutes, until it shimmers on the surface. Dip the flowers in the egg and flour mixture, then fry them in three batches for 2 minutes on each side, until golden. 4. Transfer them to a paper towel and serve hot or cold.

Notes

For a gluten-free version, replace the wheat flour with 100 g rice flour; the eggs are still in the recipe, so it is not suitable for people with an egg allergy. Choose firm flowers with intact petals; larger, open ones are easier to dip in the mixture. Small flowers brown faster, so keep an eye on them from the first minute on each side. Drying the petals is the part I don’t rush, especially around the base of the flower, where water can collect. I serve them with a tomato salad. They keep in the fridge in a sealed container for up to 3 days, but the coating softens.