If you didn't grow up in an Italian family, you probably don't know zucchini flower recipes. But what are zucchini flowers? This seasonal delicacy is actually a sought-after item at the farmers market. Zucchini flowers are picked directly from the zucchini plant and grow easily in many parts of the world. However you purchase or prepare them—most commonly fried and deep-fried—zucchini flowers will brighten up any summer spread and are sure to be a conversation starter when you serve them.
Fried Zucchini Flowers – Instructions
Preparation:20 Min.
Cook:5 Min.
In total:25 minutes
Ingredient checklist:
- Zucchiniblüten
- 120 g Allzweckmehl
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Owner
- 120 ml milk
- 1 teaspoon olive oil
- Vegetable oil for frying
- Salt to taste
Step 1:Wash the flowers and dry them with a paper towel.
Step 2:Mix flour, baking powder and salt in a bowl. Whisk eggs, milk and olive oil in a separate bowl and stir into the flour mixture until a smooth dough forms.
Step 3:Heat vegetable oil in a deep skillet over medium heat.
Step 4:Dip the flowers into the batter and deep-fry in hot oil until golden and crispy, 2 to 5 minutes, in batches as needed. Place the fried flowers on a plate lined with paper towels and sprinkle with salt.
You can find out why zucchini are healthyfind out here!
If you don't already know the joys of stuffed zucchini flower recipes, then you don't know what you're missing. These little heavenly bites are incredibly delicious and very easy to prepare.
Preparation time:10 Min.
Cooking time:10 minutes
Total time:20 minutes
What ingredients do you need?
- 12-15 Zucchiniblüten
- 60 g ricotta cheese
- 30 g grated Romano cheese
- 30 g grated mozzarella cheese
- 1 No
- Sea salt and black pepper to taste
- A pinch of granulated garlic
- Cooking oil as required
Directions:
- Mix all ingredients together and place in a small piping bag or ziplock bag with the end cut off.
- Carefully open one end of the flower and squeeze a small amount of cheese into the flower. Don't add too much, you want it to be enough so that the flower is almost full and doesn't bulge.
- Place the flowers in the fridge for about 10-15 minutes while you prepare the egg mixture.
What you need for the egg batter
- 2 whole eggs
- 60 ml milk
- 30 g Flour
- 30g Romano cheese
- 1 tablespoon chopped basil or Italian parsley
Directions:
- Lightly beat the eggs and add the milk, flour, cheese and basil. Mix well. The egg mixture should be about the thickness of pancake mix. If the mixture is too thick, the egg coating will be too thick and if it is too thin, it will run off.
- Heat a large pan and then add cooking oil to the pan.
- Dip the zucchini flowers into the egg mixture, shake off any excess and add to the hot oil until the pan is full.
- Fry the zucchini flowers until golden brown on each side, about two minutes on each side. The second side may cook faster, so always keep an eye on it.
Place the finished flowers on paper towels to drain off excess oil. Arrange the flowers on a serving tray and season with grated Romano cheese, sea salt and black pepper.
Stuffed zucchini flowers recipes – preparation summary
- The first step is to stuff the flowers with the ricotta cheese. A piping bag makes the job easier, but you can also fill the flowers by hand with a spoon.
- Next, the egg batter is prepared. After briefly dipping the flowers into the egg batter, carefully place them in a heated pan with hot oil.
- The pan should not be too full.
- After they're fried to a nice golden brown, it's time to flip the florets over and fry the other side.
Tipp!Drain the finished flowers on a paper towel to get rid of the excess oil.
Sprinkle the finished flowers with grated Romano cheese, sea salt and black pepper and you're ready to enjoy a touch of Italy!
Zucchini flower recipes – grilled flowers with tomato salad
Using the very best ingredients creates a simple but delightful summer salad.
Ingredients:
- 2 red peppers, halved, deseeded
- 2 tablespoons red wine vinegar
- 1 small clove of garlic
- 60 ml olive oil, plus extra for serving
- 10 zucchini flowers, stamens removed
- 5 tomatoes, half cut into wedges, the other half sliced
- 2 balls of buffalo mozzarella, torn
- 1/4 cup basil leaves, loosely packed
Directions:
- Preheat the oven grill to high heat. Grease a baking sheet and line it with foil. Place the peppers on the tray, skin side up.
- Grill for 2 minutes or until the skin is blistered and blackened. Place the peppers in a bowl, cover with plastic wrap, and set aside for 15 minutes to loosen the skin.
- Once they are cool enough to handle, peel them and discard the skin. Place the pepper flesh in a small food processor along with the vinegar, garlic, and 2 tablespoons oil and puree until smooth.
- Meanwhile, preheat a grill or grill pan over high heat. Toss the zucchini flowers in the remaining 1 tablespoon oil.
- Place the zucchini flowers in a single layer on the grill and weigh them down with a small pan.
- 90 seconds per sideGrill zucchini flowersor until grill marks appear, drain on paper towels.
- Arrange the tomatoes and zucchini flowers on a platter, top with mozzarella and basil and drizzle with paprika dressing and oil.
How to prepare zucchini rolls as an appetizerread here!
