With a crispy crust and a creamy center, these fried zucchini flowers are a stunning Italian appetizer. A budget-friendly, delicious and simple yet elegant treat. I first tried this recipe about 5 years ago and I remember it was love at first sight. Since that particular moment, I’ve been preparing this recipe at lest once a month. When I’m in my veggie garden, admiring my zucchini bush, it fills my heart with joy the fact that I’m able to create something extraordinary from an ingredient that I’d otherwise throw away. Regarding the batter, I’ve trying a lot of recipes that required whether baking powder, sparkling water or cold beer. Hands down, my favorite version was this simple three-ingredient one. It requires only flour, water and yeast, a pinch of sugar and a pinch of salt. These ingredients create a incredibly crunchy crust which hides a delicate and creamy filling.
Ingredients (for 6 servings):
15 zuchhini blossoms
150g all-purpose flour
220ml lukewarm water (38-40C)
15g fresh yeast
- Activate the yeast. In a small bowl combine 1/3 of the water, sugar and yeast and whisk until well combined. Let aside for 5 minutes.
- Form the batter. In a large bowl sift the flour. Add the salt and a pinch of nutmeg and make a well in the center. Add the remaining water (2/3 of the quantity) and whisk until smooth. Add the yeast mixture and whisk until well combined. Cover with cling film and let it proof in a warm place for about 30 minutes.
- Clean the flowers. Meanwhile take each flower and remove it’s center, as well as those tiny outer leaves. Clean under cold water and place them in a colander to drain.
- Cook the blossoms. After 30 minutes heat the oil in a medium saucepan over high heat. One by one, dredge the blossoms in batter, shaking off the excess. Gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.
- Serve. Transfer to paper towels to drain and serve warm.