Fried Zucchini Flowers / Fried Courgette Flowers

Zucchini Flowers Preparation

Preparing the zucchini flowers

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!

 

 

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