Earlier I posted my Most Flavorful Chunky Tomato Sauce and mentioned that I would be posting The Zucchini Flowers Fritters. So here it is! But before I share the recipe with you, here are a few facts about Zucchini Flowers.
Zucchini Flowers or courgette flowers are the flower of the zucchini or courgette plant. The Zucchini flowers have a subtle flavour, similar to young zucchinis, and can be eaten raw.
Health Benefits of Zucchini Flowers
Zucchini flowers are as light and delicate as they are. They are not highly nutritional food. One cup of squash blossoms only has five calories! It also has one gram of carbohydrates and less than one gram of protein, just to give you the picture. That said, squash blossoms are high in calcium and iron and especially high in vitamins C and A.
Preparation and serving methods:
To Clean Zucchini Flowers, wash them thoroughly in cold, running water just before cooking. Sometimes the fruits may require light scrub at places where prickles or dirt attached firmly. Trim the neck and bases. Peeling of skin is not advised.
Zucchini blossoms are also an edible delicacy. In general, blossoms are picked up during morning hours when they are fresh and soft. To prepare, open up blossoms and carefully inspect for insects. Pull off any calyces attached firmly at the base.
Zucchini Flowers Fritters are very easy to prepare. Just a simple batter and a food frying oil and you are good to go. The best way to enjoy this dish is to serve it with my Chunky Tomato Sauce. This recipe combination was inspired by William-Sonoma’s recipe Stuffed Vegetables (Les Petits Farcis).
- Vegetable oil for frying
- 2 large egg yolks
- 1 cup ice water
- 1 cup all-purpose flour
- 12 zucchini flowers with stems
- Kosher salt and freshly ground black pepper
- Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
- In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.
- Serve with Chunky Tomato Sauce