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😋 A divine, seasonal and vegan recipe
Fried zucchini blossoms are so good: they're bathed in a homemade tempura batter, created simply with flour and sparkling water, then deep-fried.
And what I can tell you is that they're so melt-in-the-mouth on the inside and crispy on the outside, it's divine. Believe me, once you've tried them, they'll become your favorite summer aperitif!
💙 Why you'll love this recipe
- Express: ready in just 15 minutes
- It's in season and absolutely delicious
- She's vegan
🤔 Tips for making the best tempura
- Make sure your frying oil is hot (about 355°F/180°C) before putting in your tempura. You can use a kitchen thermometer, as I do, or drop a drop of water into the pan. If it sizzles, you can use it now.
- Take care, too, that the frying oil is not too hot: if it is, your oil will first darken before turning black. And then your tempura (and the fried food) will burn.
- To determine whether the tempura is cooked, touch it with a spoon: it should not be completely soft.
- Don't put too much tempura into the pan at once, as this may cause the temperature of the frying oil to drop too low. Put one in a small saucepan, two in a medium-sized one and a maximum of three in a very large one.
💡 Frequently Asked Questions :
They are extremely fragile, so it's best to cook them immediately after purchase. You can try putting them in the crisper of your refrigerator to keep them for another 24 to 48 hours.
Remove the pistil inside each blossom, which is edible but can have a slightly bitter taste.
They're divine on their own, but you can add a tomato coulis if you like.
Fried zucchini blossoms don't keep well: I recommend eating it immediately after cooking. The longer you wait, the less crispy they'll be!
No, I don't recommend freezing them at all, as they won't be crisp at all: the recipe will be useless.
If your oil hasn't turned black, you can wait for it to cool down, then put it back in the bottle for repeated use.
Otherwise, don't pour your frying oil down the drain, as you risk clogging it. The best thing to do is to put it back in the bottle once it's cooled down (very important, otherwise it'll have holes in it), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
If you make these fried zucchini blossoms, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Fried zucchini blossoms
Ingredients
- ¾ cup all-purpose flour
- 1 cup sparkling water very cold, out from the fridge
- 20 zucchini blossoms
- 4 cups frying oil
- Salt to taste
Instructions
- Prepare the tempura batter by mixing the flour with the sparkling water just out of the fridge.
- Remove the pistils from the zucchini blossoms and the little "peaks" on the side, then dip them in the tempura batter.
- Place a few zucchini blossoms in a pan of hot oil and leave to cook until tempura batter is a bit golden, turning occasionally.
- Repeat until all the ingredients are used up. Place the zucchini blossoms on paper towels, sprinkle with coarse salt and enjoy piping hot!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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