Fried Zucchini Flowers Recipes

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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

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 CHEESE-STUFFED ZUCCHINI BLOSSOMS



Fried Cheese-Stuffed Zucchini Blossoms image

Provided by Giada De Laurentiis

Categories     appetizer

Time 16m

Yield 8 blossoms

Number Of Ingredients 11

1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying

Steps:

  • In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
  • In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
  • In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
  • Season with salt and serve with your favorite marinara sauce or vinaigrette.

FRIED ZUCCHINI FLOWERS



Fried Zucchini Flowers image

Provided by Tyler Florence

Categories     appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 6

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 BLOSSOMS RECIPE BY TASTY



Fried Zucchini Blossoms Recipe by Tasty image

Did you know you could eat the flower on the end of a zucchini? Zucchini blossoms are considered a delicacy in some cultures. Try frying them to make a beautiful and delicious appetizer that is sure to impress your friends.

Provided by Rachel Gaewski

Categories     Appetizers

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 cups canola oil, for frying
24 zucchini blossoms
1 ½ cups all purpose flour
1 teaspoon kosher salt, plus more to taste
1 ¾ cups cold water
Sauce, of your choice, for dipping

Steps:

  • In large, high-walled skillet, heat the oil over medium-high heat until it reaches 375˚F (190˚C).
  • Using a paring knife, remove the spiny leaves around the base of the zucchini blossoms. If there are long stems, trim to about ½-inch long.
  • In a medium bowl, stir together the flour and salt.
  • Pour the water into the flour mixture and stir to combine, but do not overmix. The batter should have the consistency of heavy cream.
  • Working in batches, dip each zucchini blossom in the batter, letting any excess drip off, then gently lower into the hot oil and fry for 90 seconds. Flip and fry for 60 seconds on the other side, until golden brown.
  • Remove the blossoms from the oil and transfer to a paper towel-lined plate to drain. Season lightly with salt.
  • Serve warm with your favorite dipping sauce.
  • Enjoy!

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

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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