This is a basic batter for deep-fried zucchini flowers. You could also stuff the flowers with seasoned ricotta, rice or vegetables before coating in batter and adding to the hot oil. Serve as a snack or appetiser.
- 500 ml (2 cups) extra, for deep-frying, plus 125 ml (½ cup) extra
- 250 g plain flour
- 2 garlic cloves, chopped
- 1 handful flat-leaf parsley, chopped
- 125 ml (½ cup) water
- 8 male zucchini flowers, stems removed, stamens intact
- 2 eggs
- generous pinch of fleur de sel or sea salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large saucepan to 180°C or until a cube of bread browns in 15 seconds.
Combine flour, extra oil, eggs, garlic, parsley and water in a mixing bowl. Whisk to form a thin batter.
Submerge 1 flower at a time into the batter, allow excess to drip back into the bowl, then slide into hot oil. Repeat this process with remaining flowers, only frying two at a time.
Cook each flower for 1-2 minutes on each side or until golden brown and crisp.
Remove from oil and drain on paper towel. Season with fleur de sel and serve.