Fried Zucchini Flowers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: zucchini flowers (approximately 30)
water (as needed)
2 eggs
chopped parsley (to taste)
black pepper and crushed pepper (to taste)
salt (if not using zucchini)
flour (sifted) - enough to make batter the consistency of pancake batter
grated Parmesan (about two handfuls)
1/2 tsp. baking powder
Optional: very small zucchini, diced very small
Optional: mozzarella
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Directions: |
Directions:Number of Servings: 4-5
Preparation Time: 30 minutes and 30 minutes frying
Begin by removing the pistil or stamen inside each zucchini flower and gently washing then in a bowl of cold water. Remove from the water and gently squeeze out any excess water. Place in a medium sized mixing bowl.
If using the zucchini prepare it by finely dicing it and placing it in a sieve or colander with a bowl underneath to catch the water that will drain from them.
Salt the zucchini and weight it down to allow for the excess moisture in the zucchini to drain. Note: If you are using the zucchini in this way you do NOT need to add any more salt to the batter.
While you are working your magic with the zucchini, add the remaining ingredients to the flowers in the mixing bowl. Make sure you add the flour and water a little at time. The consistency should be comparable to a pancake batter.
Squeezed the diced zucchini in your hands to help remove any remaining water and add to the mixture.
Fry in corn oil on medium heat to ensure they are cooked through. Drain on paper towels and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:30 minutes prep/30 minutes frying time |
Personal
Notes: |
Personal
Notes: If you are gathering the zucchini flowers from your garden you can collect them over a period of time until you have enough to fry. Store them in a plastic bag in the produce drawer of your refrigerator.
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