Battered zucchini flowers

Name: Battered zucchini flowers
Ingredients: 20 zucchini flowers; 2 eggs; 30 ml cold water; 2-3 tablespoons flour; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 250 ml frying oil; 15 ml lemon juice

Appetizers - Battered zucchini flowers by Diana C. - Recipia

Battered zucchini flowers are dipped in an egg and flour batter and fried until golden. The petals stay soft beneath the thin coating, and you can serve the flowers hot or cold, plain or with a little lemon juice. I prefer them hot. Preparation: 15 minutes. Cooking: 19 minutes. Total time: 34 minutes. Serves: 4. About 250 kcal and 7 g protein per serving.

Ingredients

20 zucchini flowers
2 eggs
30 ml cold water
2-3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
250 ml frying oil
15 ml lemon juice

Preparation

1. Rinse the flowers under cold running water and leave them to drain on paper towels. Gently pat them until thoroughly dry. 2. Beat the eggs with 30 ml cold water, the salt and pepper. Gradually mix in 2-3 tablespoons of flour, beating until the batter is smooth and runs slowly off the whisk. 3. Heat the oil in a frying pan for about 3 minutes, until it has a slight sheen. Dip the flowers in the batter and fry them in 4 batches, 5 flowers at a time, for about 2 minutes on each side. They’re ready when the batter is golden brown. Transfer them to paper towels. 4. Serve them hot or cold, plain or drizzled with lemon juice.

Notes

Small flowers are easier to turn in the pan; the petals of larger ones can overlap, so fry them in suitably sized batches. Choose open flowers with whole petals and no dark patches; wilted ones are harder to handle. If they’re still wet after rinsing, pat them dry again, otherwise the batter may slide off. I tried them for the first time last year and really liked them. After frying, they keep in the fridge for up to 3 days, but the coating softens. You can serve them with mujdei, a Romanian garlic sauce, on the side, so the coating doesn’t soften. For a gluten-free version, rice flour can replace wheat flour in the same amount; the coating comes out a little different. The batter contains gluten and eggs.

Frequently asked questions

Why does the batter come off the flowers?

If the petals are wet or the batter runs off too quickly, it can come off during frying. Mix in 1 more tablespoon of flour, until the batter clings to the flower.

Can I use pumpkin flowers instead of zucchini flowers?

Yes, you can swap them one for one. Choose flowers with whole petals that won’t tear when you dip them in the batter.

How can I tell if the oil is hot enough?

Drop a little batter into the pan: it should sizzle right away and turn golden in a minute.