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Simmone Logue's zucchini flowers in tempura batter recipe

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Created by Simmone Logue

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Cuisine: Modern Australian
Servings: Serves 2
Cooking Time: Less than 30 minutes
Course: Entree

Simmone Logue's zucchini flowers in tempura batter

Ingredients

6 zucchini flowers
batter
50g corn flour
150g plain flour
2 free range eggs
400ml iced water
salt

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Preparation

Sift the flour and cornflour together. Beat eggs with iced water and salt. Add the flour and stir quickly with a fork. Don't worry about the lumps; with tempura batter, lumps are good!

Heat 3cm of good olive oil in a shallow saucepan until a piece of bread fries quickly and becomes golden brown.

Roll the flowers in flower and dip in the batter. Fry for about 4 minutes until golden and crisp. Sprinkle with Maldon salt and serve with a cheek of lemon on the side.

Serve immediately

If you enjoyed this Simmone Logue's zucchini flowers in tempura batter recipe then browse more Modern Australian recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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