Italian
Batter-Fried Zucchini Flowers
by Giallozafferano · 2.9M subscribers on YouTube
Batter-fried zucchini flowers are a must in spring and summer: perfect as an appetizer or aperitif finger food, these delicate, brightly colored flowers are battered and fried for a crispy and tasty result. At GialloZafferano we have an author's version: by Chef Fabio Abbattista, who offers two variants to choose from. The classic one with a leavened batter and an even crispier one with tempura.
Ingredients
9 items- Zucchini Flowers
- Flourfor the leavened batter
- Waterfor the leavened batter, as needed
- Salt
- Fresh Brewer's Yeastfor the leavened batter
- Sugarfor the leavened batter
- Seed Oilfor frying
- Egg Yolkfor the tempura
- Iced Waterfor tempura, as needed
Method
- Prepare the leavened batter: dissolve the fresh yeast in a little water. In another bowl, mix flour, sugar, and salt. Add water and mix until smooth and lump-free. Stir in the dissolved yeast, cover with plastic wrap, and let rest for about 30 minutes.
- Meanwhile, clean the zucchini flowers: remove the external pistils and the internal bud, leaving the flower whole.
- Prepare the tempura: separate the egg yolk from the white. Add flour and mix. Add ice-cold water and incorporate until smooth. The water must be very cold to create a thermal shock when frying, making the flower crispier.
- The leavened batter is ready. Remove the plastic wrap, dip the flowers to coat completely. Fry in hot oil (test with a drop of batter: if it sizzles, the oil is ready). Fry the flowers, turning to cook on all sides. Drain excess oil on paper towels and season with salt.
- Now for the tempura: repeat the same process. Dip the flowers well and fry. Drain on paper towels, season with salt, and continue with the remaining flowers.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
