Best Deep Fried Zucchini Flowers Recipes

DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL

Steps:

• Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
• Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
• Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
• Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
• Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. Serve immediately drizzled with the reserved blackberry and balsamic reduction.

DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL

Steps:

• Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
• Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
• Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
• Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
• Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. 6.
• Serve immediately drizzled with the reserved blackberry and balsamic reduction.

DEEP-FRIED ZUCCHINI FLOWERS

Steps:

• Sieve the flour into a medium-sized mixing bowl, make a well in the centre, pour in the olive oil and carefully stir, starting in the centre, to slowly combine the flour into the oil, making a thick paste. Loosen this mixture with a little warm water, slowly stirring all the time and adding more water until you have a smooth batter, the consistency of thick double cream. Add the sea salt and leave for a minimum of half an hour. At this stage, the mixture will keep for a day or overnight. To prepare the flowers, remove the stamens from the centre and the green sepals from the base of each flower. Keep the stalks attached. Use a large deep frying pan and pour in 1cm of sunflower oil. Heat the oil until hot, about 180C. Drop a little batter into the oil to test; it should become golden within a few seconds. Dip the flowers - holding them by the stalks - into the batter. Tap off any excess batter on the side of the bowl and place them, one at a time, into the hot oil. Do this in batches, turning the flowers over in the oil as they become golden - you may need to add extra oil, so try to keep it at a constant temperature. Remove the flowers after about two to four minutes, when crisp, and drain on kitchen paper. Scatter with sea salt and eat immediately.