Who would’ve thought you could actually eat the flowers from zucchini? Why yes you can!
It’s a favourite with my Italian husband and family. Here is a simple, easy recipe for zucchini flowers using a light, tasty batter.
Easy Zucchini Flowers Recipe
First, rinse the zucchini flowers very well, including the inside of the flower – you wouldn’t want any crunchy surprises if you know what I mean.
You may choose to remove the little green parts of the flower before battering.
Next up, the batter. Mix together 1 cup flour, 1 cup milk and 1 egg along with 3 tbsp parmesan cheese, chopped parsley, salt and pepper.
Dip the flowers in the batter, allowing excess batter to drip off.
In a frying pan, add enough oil to cover the bottom. I use safflower or sunflower oil as it’s healthier. On low-medium heat, allow the oil to warm up and then place zucchini flowers.
Cook on each side for a few minutes until golden brown. Drain on a plate with a paper towel to soak up excess oil. Buon appetito!
Easy Zucchini Flowers
Ingredients
- 1 pint zucchini flowers (about 2 cups)
- 1 cup flour
- 1 cup milk
- 1 egg
- 3 tablespoons parmesan cheese
- 2 tablespoons chopped parsley
- salt and pepper to season
Instructions
- Rinse the zucchini flowers very well, including the inside of the flower.
- Mix together flour, milk, egg, parmesan, parsley, salt and pepper until well combined.
- In a frying pan, add enough oil to cover the bottom, and put to medium temperature until oil is hot.
- Dip the flowers in the batter, allowing excess batter to drip off.
- Fry on each side for a few minutes until golden brown.
- Drain on a plate with a paper towel to soak up excess oil.
- Sprinkle some salt on top.
Notes
Wash well, including inside of zucchini flower.
Add more milk to batter if becomes too thick.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 131Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 136mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 6g
