These Italian Fried Zucchini Flowers have crispy outsides and perfectly soft insides! They're quick and easy to make, and 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!
2/3 cup(85 g)glutinous rice flour(I like Mochiko but any brand will work)
1/4 cup + 1 tbsp(75 g)milk
Vegetable oil for frying
1lemonoptional, for topping
Prepare the flowers. Gently open and wash the flowers under running water to make sure there's no dirt or tiny bug trapped inside, then place on a clean kitchen towel to dry for up to 30 minutes (10-15 is usually enough). Do not use vinegar or baking soda when washing and do not soak, all these options are too aggr essive for the flowers.
Make the batter. In a medium bowl, add the egg, glutinous rice flour, milk, and salt. Whisk until fully combined and smooth. The batter should be slightly thick, similar to pancake batter but lighter in color. Feel free to adjust the amount of milk and flour if necessary. Set aside.
Fry. Add 0.5 to 1 inch of oil to a skillet over medium heat. Allow the oil to 350 F, I recommend using a kitchen thermometer for this step (I like this one). Once the oil is hot, dip each flower into your prepared batter, shake of the excess and place it into the hot oil. Work in batches (3-5 flowers per batch). Fry for 3 minutes or until lightly golden, the flip and fry for another 3-4 minutes or until golden. Place the fried flowers on a plate lined with parchment paper to absorb excess oil. Serve warm. Drizzle with freshly squeezed lemon juice if desired.
📷 DID YOU MAKE THIS RECIPE?!Tag @damnspicy on Instagram!