Recipe courtesy of William Granger
30 min
15 min
15 min
4 servings



Sift the flour, curry powder and baking powder into a large mixing bowl, and season with salt and pepper. Make a well in the center of the mixture and whisk in enough sparkling mineral water to make a very runny and smooth batter.

Fill a shallow saucepan with 2-inches worth of olive oil and set it over high heat.

Dip the zucchini flowers, in batches, into the prepared batter, shaking off the excess.

Carefully lower the zucchini flowers into the hot oil and fry, a few at a time, until golden brown.

Remove the flowers with a slotted spoon and then drain on a paper towel.

Cook's Note

I like to use my flat-bottomed wok.


Old-Fashioned Apple Crisp

Recipe courtesy of Ina Garten

Strawberry Rhubarb Crisp

Recipe courtesy of Anne Burrell

Zucchini Cakes

Recipe courtesy of Sandra Lee

Lemon Pasta-Stuffed Zucchini

Recipe courtesy of Food Network Kitchen

Stuffed Zucchini Flowers

Recipe courtesy of Adam Tihany

Stuffed Zucchini Flowers

Recipe courtesy of Agreco Farm

Fried Zucchini Flowers

Recipe courtesy of Tyler Florence

Stuffed Zucchini Flowers

Recipe courtesy of Chuck Hughes|Chuck Hughes

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking