Crisp Zucchini Flowers Recipes

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

CRISPY ZUCCHINI OR PUMPKIN BLOSSOMS

Crispy Zucchini or Pumpkin Blossoms image

My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.

Provided by Domenica

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

⅔ cup all-purpose flour
1 teaspoon baking powder
3 leaves fresh basil, minced
2 tablespoons finely grated Parmesan cheese
2 tablespoons cold water
2 eggs, beaten
3 cups oil for frying
12 pumpkin or zucchini blossoms

Steps:

In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 11.1 g, Cholesterol 63.5 mg, Fat 13.3 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 109.4 mg, Sugar 0.2 g

CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE

Crisp Zucchini Blossoms Stuffed With Goat Cheese image

Zucchini blossoms are a thing of wonder. They are great raw, in a salad, with a drizzle of good olive oil, but when they are coated in a crisp batter and stuffed with a light filling, they are an otherworldly experience. To get a good batter that isn't too thick or oily, ensure that your sparkling or soda water is very well carbonated and ice cold. Also take your time with the oil, testing it a few times to get the perfect temperature. Adjust the temperature as you go, making sure the flowers don't color too quickly.

Provided by Yotam Ottolenghi

Categories appetizer

Time 35m

Yield 4 appetizer servings

Number Of Ingredients 13

Ingredients

1 tablespoon ground sumac
Boiling water
1/4 cup/50 grams ricotta
3 tablespoons/50 grams soft goat cheese
1 teaspoon finely chopped oregano leaves
2 tablespoons/10 grams chopped walnuts
1 lemon, finely grated to get 1 tablespoon zest, then cut into wedges
Flaky sea salt and black pepper
8 zucchini blossoms
About 1 1/2 cups/350 milliliters sunflower oil, for frying
Scant 1/2 cup/60 grams all-purpose flour (plain flour)
1/8 teaspoon baking soda (bicarbonate of soda)
1/3 cup plus 1 tablespoon/100 milliliters ice-cold sparkling or soda water

Steps:

In a medium bowl, cover 3/4 tablespoon of the sumac with 1 tablespoon of boiling water and leave to infuse for 5 minutes. Add both types of cheese, oregano, walnuts, lemon zest, 1/4 teaspoon salt and a generous grind of pepper. Mix well.
Fill the flowers by carefully opening them and either spooning or piping about a tablespoon of the ricotta mixture into each, gently pushing the filling all the way to the bottom of each blossom but being careful not to fill them too much; if you can get someone to hold the flower open for you, it would make it much easier. Gently twist the tips of the petals to secure the filling inside and set aside until you're ready to fry.
Pour enough oil into a medium (about 8-inch/20-centimeter) nonstick frying pan so that the oil rises about 1 inch/2 centimeters up the sides of the pan. Place on a high heat for 5 minutes and then turn the heat down a fraction.
Meanwhile, mix the flour and baking soda together in a medium bowl. Slowly pour in the sparkling water, whisking continuously to form a smooth batter.
When bubbles start to surface in the oil, test it by dropping some batter into the oil: if it sizzles, you are ready. (The oil should hover between 320 and 350 degrees Fahrenheit/160 and 180 degrees Celsius.)
Lower a zucchini blossom into the batter, turning to coat completely, before carefully placing in the hot oil. Repeat, cooking a few blossoms at a time, adjusting the temperature between batches so they take about 30 seconds on each side to turn a golden brown. Use a slotted spoon to transfer to a paper towel-lined plate and then sprinkle with salt and the remaining 1/4 tablespoon sumac. Serve at once with the lemon wedges alongside.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 289 milligrams, Sugar 1 gram

GOLDEN CRISP ZUCCHINI

Golden Crisp Zucchini image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

3 tablespoons olive oil
2 small zucchini, sliced into about 1/4-inch rounds
Salt and pepper
1/2 - 1 cup Italian dry bread crumbs

Steps:

Heat oil in a non-stick skillet and add zucchini rounds. Season well and flip to brown both sides. Sprinkle in bread crumbs and toss to coat zucchini. Cook until golden brown.

ZUCCHINI CRISP

Zucchini Crisp image

"My husband, Jamie, is an avid gardener and hates to see any of his work go to waste," explains Deborah Trescott of Marianna, Florida. "So we fix this dessert that tastes like it's made with apples but uses up a bounty of zucchini. It's so good, even those who don't like vegetables enjoy it."

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 10

Ingredients

8 cups cubed peeled zucchini
3/4 cup lemon juice
1/2 to 3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
TOPPING:
1-1/3 cups packed brown sugar
1 cup old-fashioned oats
1 cup all-purpose flour
2/3 cup cold butter, cubed

Steps:

In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish., For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 93mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

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