- Level: Intermediate
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 92 mg
- Sodium
- 252 mg
- Level: Intermediate
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 92 mg
- Sodium
- 252 mg
Ingredients
Directions
- 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.
