Battered Zucchini Flower Recipes

FRIED ZUCCHINI BATTER

Fried Zucchini Batter image

Recipe from box of Argo Cornstarch in the early 80's. This batter is light and tasty. Posting recipe as request from one of my sons. This batter is great for zucchini, but can be used on any thing you would like to fry up! Many reviews complain of the lack of seasoning. I have taken the garlic powder up to 1 tsp. and it helps, a dash of hot sauce works well too. If you must, sprinkle lightly with additional salt immediately after removing from the frying oil. Another tip - I prefer the thinner batter for a lighter and crunchier coating on the veggies (the thicker batter just seems to be too doughy for our tastes).

Provided by CindiJ

Categories Vegetable

Time 10m

Yield 1 large zucchini, 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup water
1 egg

Steps:

In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown.
This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.

Nutrition Facts : Calories 93.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 656, Carbohydrate 19.1, Fiber 0.4, Sugar 0.1, Protein 1.7

FRIED ZUCCHINI FLOWERS

Fried Zucchini Flowers image

In our family, we grow zucchini just for the flowers. This recipe has been our family favorite. Hope you enjoy them as much as we do.

Provided by Karen Gallinetti

Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

zucchini flowers
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
½ cup milk
1 teaspoon olive oil
vegetable oil for frying
salt to taste

Steps:

Clean flowers and dry with a paper towel.
Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
Heat vegetable oil in a deep skillet over medium heat.
Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.

Nutrition Facts : Calories 246.9 calories, Carbohydrate 17.2 g, Cholesterol 63.6 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 526.8 mg, Sugar 1.1 g

FRIED ZUCCHINI BLOSSOMS

Fried Zucchini Blossoms image

Provided by Bon Appétit Test Kitchen

Categories Beer Vegetable Appetizer Side Fry Cocktail Party Fourth of July Father's Day New Year's Day Dinner Spring Summer Shower Deep-Fry Engagement Party Party Bon Appétit

Number Of Ingredients 7

Ingredients

Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner, lagerstyle beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt
Ingredient info:Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com.

Steps:

In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
Variation #1:
For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
Variataion #2:
Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.

FRIED ZUCCHINI FLOWERS

Fried Zucchini Flowers image

Provided by Tyler Florence

Categories appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

Vegetable oil, for frying
2 large egg yolks
1 cup ice water
1 cup all-purpose flour
12 zucchini flowers with stems
Kosher salt and freshly ground black pepper

Steps:

Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.

FRIED ZUCCHINI OR SQUASH FLOWERS

Fried Zucchini or Squash Flowers image

I had this at a restaurant in Greece and I loved it, so I am saving this until my mother's garden produces something to fry. I don't remember where I found it, somewhere on the internet though.

Provided by JenPo

Categories Vegetable

Time 45m

Yield 12 flowers, 4 serving(s)

Number Of Ingredients 8

Ingredients

12 squash blossoms (zucchini blossoms)
5 ounces mozzarella cheese, cut into strips the legnth of the flowers
vegetable oil (for frying)
1 cup flour
1 egg, separated
5 tablespoons dry white wine
2/3 cup water
1 teaspoon salt (optional)

Steps:

Combine flour, egg yolk, wine, water, and salt. Whisk ingredients until they form a thin batter. Refrigerate 30 minutes.
Open the calyx (the outermost green ring) on each flower and remove the pistils (the little inner stalk). Carefully rinse each flower under cold water and pat dry.
Whisk the egg white into small peaks and fold it into the batter.
Place a mozzerella stick inside each flower and secure it with a toothpick.
Heat 1/2 an inch of oil in a frying pan (on about medium-high, but not too hot).
Coat the flowers in the batter and fry them about a minute in oil until they are golden. Drain on paper towels.

Nutrition Facts : Calories 253.4, Fat 9.5, SaturatedFat 5.1, Cholesterol 80.9, Sodium 242, Carbohydrate 25.2, Fiber 0.8, Sugar 0.7, Protein 12.7

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