Method
Gently open the zucchini flowers and remove the interior pistil or stamen. Remove any dirt on the flower with a damp paper towel.
Do not wash the flowers! The flowers should remain dry.
Sieve the flour into a large bowl, and whisk in the beer or water a little at a time until fully blended and there are no lumps.
Heat frying oil to 180°C. Dust flowers in extra flour then gently dip in the batter. Shake off excess batter. Alternatively, you can use a pastry brush to gently paint the batter onto the flowers, encasing the flower in a thin layer of batter. Half the zucchini stems, if they are large cut smaller and dip in the batter, shake off any excess. Fry no more than four at a time. Cook for 1-2 minutes on each side or until crispy and golden. Drain and gently place on paper towels.
Serve in a bowl as a snack with a sprinkle of salt & a cold beer!
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Gently open the zucchini flowers and remove the interior pistil or stamen. Remove any dirt on the flower with a damp paper towel.
Do not wash the flowers! The flowers should remain dry.
Sieve the flour into a large bowl, and whisk in the beer or water a little at a time until fully blended and there are no lumps.
Heat frying oil to 180°C. Dust flowers in extra flour then gently dip in the batter. Shake off excess batter. Alternatively, you can use a pastry brush to gently paint the batter onto the flowers, encasing the flower in a thin layer of batter. Half the zucchini stems, if they are large cut smaller and dip in the batter, shake off any excess. Fry no more than four at a time. Cook for 1-2 minutes on each side or until crispy and golden. Drain and gently place on paper towels.
Serve in a bowl as a snack with a sprinkle of salt & a cold beer!
