Recipe courtesy of William Granger
Crisp Zucchini Flowers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 127
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 164
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
1 cup all-purpose flour
2 teaspoons curry powder
1 teaspoon baking powder
Sea salt and freshly cracked black pepper
1/2 cup sparkling mineral water
Extra-virgin olive oil, for pan-frying
12 zucchini flowers, stamens removed
Directions
- 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.