Italian Fried Zucchini Flowers Recipe
These Italian Fried Zucchini Flowers have crispy outsides and perfectly soft insides! Quick and easy to make, these are the perfect Italian appetizer or side for a sticky summer night! Top them with freshly squeezed lemon juice or dip them in your favorite sauce for extra flavor! Naturally Gluten-Free.
Ingredients
- 15 zucchini flowers
- 2/3 cup (85 g) glutinous rice flour (I like Mochiko but any brand will work)
- 1/4 cup + 1 tbsp (75 g) milk
- 1/4 teaspoon salt
- Vegetable oil for frying
- Freshly-squeezed lemon juice (optional, for topping)
Instructions
- Prepare the flowers. Gently open the flowers and remove the stems and pistils. Wash the flowers under running water to make sure there's no dirt or bug trapped inside. Place the clean flowers onto a clean kitchen towel to dry completely (10-15 minutes is usually enough).
- Prepare the oil for frying. In a small skillet, add enough oil for the flowers to float. Place the skillet over medium heat and allow the oil to reach 325F-365F in temperature (160C-185C). I recommend using a kitchen thermometer to check the temperature (I like this one) because if the oil is too cold, the flowers will absorb most of it and turn out soggy but if it's too hot they will burn without having the chance to cook properly on the inside.
- Make the batter. In a medium bowl, add the eggs, glutinous rice flour, milk, and salt. The batter should be slightly thick, similar to pancake batter but lighter in color. Dip each flower in batter, shake off the excess and immediately add them to the hot oil.
- Fry. Fry until golden, then flip and fry until golden again (about 2-4 minutes per side).
Notes
Nutrition facts are calculated on 1 serving. This recipe makes 15 fried zucchini flowers.
Nutrition
Calories: 209kcalCarbohydrates: 22gProtein: 2gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 153mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 31IUCalcium: 27mgIron: 0.1mg
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