There are times when I honestly think I grow zucchini in our garden just so I can pick fresh zucchini flowers whenever I feel the urge. Zucchini flowers are light and delicate and really do not have a lot of flavor on their own, but are perfect to stuff, bread, or dip into a batter and fry as in this recipe.
I made these beer batter zucchini flowers a few times while my family was here in Umbria visiting and they were thoroughly enjoyed by almost everyone. Although we didn’t get the youngest grandchild excited enough to try them out, the one who thoroughly dislikes most vegetables actually ate a few and said they reminded him of french fries. This batter is so light and crisp that like potato chips, you’ll find you cannot eat just one, so make lots as they will go quickly. I like these flowers simply served with a sprinkling of sea salt on top as they really do not need anything else. The key to deep frying any vegetable is to make sure that the oil you use for frying is very hot (375 degrees F.) which will ensure your vegetables crisp up nicely without absorbing much of the frying oil.
Deborah Mele 2013
Beer Batter Zucchini Flowers
- 12 to 16 Fresh Picked Zucchini Flowers
- All-purpose Flour
- Sea Salt
- Oil For Frying
- Use a soft brush to clean the zucchini flowers and carefully remove the inner stamen.
- Leave at least 2 inches of stem intact to aid in dipping and frying.
- In a small bowl, add about 1 1/2 cups of flour and a pinch of salt.
- Add enough beer to the flour, whisking until smooth.
- You want the batter to be the consistency of cream.
- Heat the frying oil in a heavy bottomed saucepan until it reaches 375 degrees F. checking it with a kitchen thermometer.
- Sprinkle the flour onto a plate.
- Dredge the stuffed zucchini flowers in the flour, then dip them into the batter until lightly coated, holding the flower over the bowl for a few seconds letting the excess batter drip off.
- Carefully lower the stuffed zucchini flowers into the hot oil in batches. Fry for 3-4 minutes, or until crisp and golden brown. Remove from the oil using a slotted spoon and set aside to drain on a plate topped with a few layers of kitchen paper.
- Repeat the process with the remaining stuffed zucchini flowers until they are all fried. Serve on a platter with a sprinkling of sea salt on top.
- Serve immediately.