Crispy Zucchini Flowers in Batter

Zucchini flowers in batter are a classic Italian appetizer, loved for their crispiness and delicateness. Here is the recipe for delicious crispy zucchini flowers in batter:

Ingredients

• 12 fresh and clean zucchini flowers
• 200 g of type 00 flour
• 250 ml of cold sparkling water
• Salt to taste
• Black pepper to taste (optional)
• Frying oil (preferably seed oil)

Preparation

1. Start by gently cleaning the zucchini flowers. Remove the inner pistils and, if present, the small insects without breaking the petals. Leave them on a paper towel.

2. For the batter, sift the flour into a bowl and start adding the sparkling water a little at a time, mixing with a whisk to prevent lumps. Sparkling water is the secret ingredient to make the batter lighter and crunchier.

3. Incorporate the water until you obtain a smooth, homogeneous batter with the consistency of a fluid cream. Add a pinch of salt and, if desired, a pinch of black pepper.

4. Heat plenty of oil in a wide pan or a deep fryer until it reaches a temperature of around 180°C.

5. Dip the zucchini flowers one at a time into the batter, making sure they are well coated.

6. Fry the battered flowers in hot oil until they become golden and crispy, taking about 2-3 minutes per side. Do not overcrowd the pan so that the flowers can cook correctly and become crispy.

7. Drain them on kitchen paper towels to remove excess oil.

8. Serve the crispy zucchini flowers immediately, to enjoy their crispiness.

Curiosity

Zucchini flowers are very versatile and can also be stuffed before being dipped in the batter and fried. For example, you can stuff them with a filling made of ricotta and anchovies for an even tastier result. Also, knowing how to match the lightness of the batter with the delicate flavor of the flower is a secret to achieving a perfect appetizer.

In Italy, fried zucchini flowers are a much-loved dish, especially during the summer period when the flowers are in season and can be freshly picked from the garden.