Delicious fried zucchini flowers

There's nothing more delicious than fried zucchini flowers. They’re a delicious appetizer and snack you can make all summer long, and each time you can vary the filling for your fried zucchini flowers.

The 4 things you HAVE to get right when you make fried zucchini flowers with your garden produce.

1. Don’t pick all the male flowers.
   There are male and female flowers all over your zucchini plant and if you pick all the male flowers you will never have zucchini in your garden.
   Zucchini flowers are wind pollinated; the pollen from the male flower gets transferred to the female flower and then the zucchini starts to grow.
2. Remove the pistil and stamen from the inside of the flower before you use zucchini flowers in your recipes. They both have a bitter taste.

1. Store zucchini flowers the right way until you have enough for your recipe.
   I usually prepare fried zucchini flowers for guests or a group of friends so I need 20 or more at a time. Zucchini flowers blossom every few days, then wilt so it seems like you never have enough for your recipes.
   Pick the flowers when they’re in their prime: fully opened up but still firm. Remove the pistil and stamen and rinse the flowers in cool water. Shake off the excess water and lay on a dish towel to drain for about 20 minutes.
   Line the flowers on a slightly damp paper towel and seal in a plastic container. Keep them refrigerated until you have enough flowers for your recipe.

1. The perfect batter is key!
   A light tempura-like batter makes all the difference in this recipe. Whisk flour and water together until smooth and the consistency of pancake batter. Then add 5 g of fresh yeast, or a sprinkling of active dry yeast. That will give your batter the perfect light & airy, and fluffy consistency that's just right for fried zucchini flowers.

The recipe for Fried Zucchini Flowers

Ingredients

12 Zucchini flowers
12 anchovy fillets
1 mozzarella ( 300 grams), cut into ¼ inch by 2 inch strips
125 (4 ½ oz.) grams flour
125 (4 ½ oz.) grams water
5 grams fresh yeast (or active dry yeast)
Olive oil for frying (or other vegetable oil)

Procedure

For the batter:

Mix the yeast, flour and water until the consistency of pancake batter.
Allow to rest for half an hour at room temperature until the batter is light and airy.

For the flowers:

Clean the zucchini flowers.
Remove stamen & pistil from inside each flower:
Stick your finger inside the flower with your index finger held straight and gently break off and discard the stamen or pistil.
Carefully rinse the flowers inside and out and drain on paper towels.

Stuff and fry the zucchini flowers

Just before frying stuff each flower with a piece of mozzarella and an anchovy fillet.
This is the classic filling but by no means the only one.
Some of my other favorites are: fresh fig & Gorgonzola cheese, tomato & mozzarella or cheddar cheese, cooked chicken, or no filling at all.

Dip each flower in the batter.
As you dip the flower in the batter twist the very top of the flower so that it's sealed.
Gently lay the flower in the hot oil.
Fry each flower on both sides for about 30 seconds.

I like to fry the flowers until just crisp but not golden so that you can still see the gorgeous green and yellow colors of the flower.
Drain on paper towels or frying paper, salt and serve immediately.

If you don't want to grow your own zucchini flowers you can usually find them at a local farmers market or try online here.

If you're looking for more zucchini recipes here are a few of my favorites:

Zucchini Parmesan & Prosciutto is a deliciously gooey and cheesy dish that makes great use of all your summer garden zucchini.

I also love 'Nduja Spaghetti with Slivered Zucchini.

 

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