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!
