With the lasagna that I posted last week, I also served fried zucchini flowers as a side dish. I found them in our local grocery store, so I thought I’d give them a try – it was my first time to make them myself, and they were delicious! But one thing I will do differently next time: Because I fried them, and they did not cook very long, the thick base of the flower tasted quite green still (raw). Next time I will either cut them off, or baked them in the oven so that they have longer to cook through. Here’s how I prepared them:
Fried Zucchini Flowers
1) Wash the flowers gently under cool water; remember that bugs like to rest in flowers at night…
2) If you want to quick-fry them like I did,remove the entire base of the flower. If you want to bake them, I would still recommend removing the stamen.
3) Dip them in beaten egg, and then dredge them through your favourite flour; I used graham flour (Besan, made from chickpeas / garbanzo beans) for a more rustic taste. Into the flour I tossed a bit of salt and pepper, but you could add whatever spices take your fancy.
4) Fry them is a bit of hot virgin coconut oil (or your preferred oil). Fry them in batches, and keep them warm in a casserole dish in the oven set at about 100°C (200°F).
If you have any good recipes for zucchini flowers, let me know please – I’d be interested in trying them!