I. fried zucchini flowers in tempura they are irresistible freshly fried served as finger food for a aperitif or how starter to be consumed standing up, because, rest assured, you will not have time to bring them to the table that will already be gone!
Ingrediants
- 20 courgette flowers
- 100 g of rice flour
- 100 g of flour 00
- 300 ml of cold sparkling water
- Seed oil for frying
- coarse salt or Maldon salt
The spot for an iconic commercial for a well-known potato chip brand invited people to lick their fingers to fully enjoy the goodness of their chips. With i fried zucchini flowers in tempura enjoyment is assured from the first bite and the recipe is easy. Crunchy And light they are eaten with the hands one after the other.
Prepared like this, without filling and with only one delicate batter which enhances the flavor are irresistible, but they are also excellent stuffed. Have you already tried fried courgette flowers in batter, those stuffed with potatoes or courgette flowers with cheeses?
They have one flaw: they are found only for a short period of the year during which you have to take advantage of them to prepare all those tasty recipes that see them as protagonists.
OTHER TASTY RECIPES: Omelette with courgette flowers, stuffed courgette flower pie, courgette flower flans
How to prepare: Tempura fried courgette flowers
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
10 min
- Portions
-
4 – 6
How to prepare: Tempura fried courgette flowers
To prepare the fried courgette flowers in tempura, first clean the flowers: gently remove the bottom with the stem (this will also remove the pistil), being careful not to break the flower. Prepare the tempura batter by mixing the two types of flour in a bowl with a fork and slowly adding sparkling water.
Dip the courgette flowers in the batter, a few at a time so as not to damage them, pick them up with a fork, taking care to remove the excess batter and dip them into the oil heated to 170 ° C. As soon as they take on color, drain them with a slotted spoon and transfer them to absorbent paper to remove excess oil. Transfer the tempura-fried courgette flowers to a serving dish and salt them with a little coarse salt or Maldon salt.
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