Fried Zucchini Flowers
Zucchini Flowers are such a special treat, luckily they can be found pretty easily in Italy, they were so precious when we were in Charleston. They are used in so many different ways here, but most commonly as a fried antipasto. I’ve always loved fried zucchini flowers and decided to do just that with the flowers that I picked up at the market the other day. They were certainly big enough to stuff, but I figured that I would try a hand at frying them first before getting ahead of myself. I also figured that since it was just the two of us eating them, I had better wait until we had some company to share them with.
Fried Zucchini Flowers
from the Silver Spoon
- scant 1 cup all-purpose flour
- 2 tbsp olive oil
- 5 tbsp dry white wine
- 1 egg, separated
- vegetable oil, for frying
- 12 zucchini flowers, trimmed
- salt and pepper
Combine the flour, oil, wine and egg yolk in a bowl and season with salt and pepper. Add 2/3-3/4 cup warm water to make a fairly runny, smooth batter. Let stand for 1 hour. Whisk the egg white in a grease-free bowl and fold gently into the batter. Heat the oil for deep-frying in a large pan. Dip the flowers in the batter, shake off the excess and fry in a large pan. Dip the flowers in the batter, shake off the excess and fry in the hot oil until golden. Remove with a slotted spatula and drain on paper towels. Sprinkle with salt and serve immediately.
Two Years Ago: Flounder in Cartoccio
Three Years Ago: Boiled P-Nuts
Italicious 
We own an organic/natural farm selling zucchini flowers to restaurants. I love when the flowers have the baby zucchini attached making them even more sweet and tasty when you cook them. During the summer I fry flowers in a cheesy egg batter, sometime I put a sweet cheese inside the flower or serve them with a drizzly sauce to top them with. I serve them to my family before dinner with a glass of wine and some fresh Italian bread. Serving a plate of zucchini flowers is such an elegant treat!