Crisp baby zucchini and flowers with prawns that make for an easy and delicious canapé.






Skill level

Average: 5 (1 vote)


  • vegetable oil, for deep frying
  • 250 g plain flour
  • 1 tsp bicarbonate of soda
  • 200 ml ice-cold sparkling water
  • sea salt and freshly ground black pepper, to taste
  • 12 raw prawns, shelled, intestinal tract removed, tails in tact
  • 4 baby zucchini with their blossoms, halved lengthways, stamens removed
  • 1 lemon, half thinly sliced and the other cut into wedges

Cook's notes

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.


1. Place the oil for deep-frying in a saucepan or deep-fryer and heat to 180ºC.

2. Meanwhile, place the flour, bicarbonate of soda and sparkling water in a large bowl. Season with salt and pepper, then gently stir to obtain a sticky batter. Don’t worry if there are lumps.

3. Cooking in batches, dip the prawns, zucchini and lemon slices in the batter, allow the excess to drip off, then deep-fry for 2-3 minutes or until crisp. Drain on paper towel, season, then serve immediately with the lemon wedges and an extra pinch of salt.


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