While this recipe is perfect for the home gardener when zucchini flowers are in abundance, the flowers are also readily available from good greengrocers. If possible, use the male flowers and leave the female flowers which are attached to baby zucchini,for stuffing. Zucchini flower fritters are perfect for a light lunch, vegetable side dish or top with a dollop of yoghurt and serve as an appetizer.
- 15 zucchini flowers, removed from their stems
- 2 heaped tbsp plain flour
- 2 heaped tbsp self-raising flour
- 1 tbsp cornflour
- 250 ml lukewarm water
- salt and pepper
- 3 large parsley sprigs, finely chopped
- 80 ml extra virgin olive oil
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.
Remove the stamens from the male zucchini flowers, and the pistils from the female flowers. Rinse the flowers in cold water and set aside to drain.
Mix the flours in a bowl. Add the water to make a paste of medium consistency (not too runny or too thick) and season with salt and pepper. Stir in the parsley.
Squeeze excess water from the flowers and slice them 1 cm thick. Stir into the flour mixture.
Heat the oil in a frying pan and add heaped tablespoons of mixture, flattening to about 1 cm thick. Fry until golden brown on each side. Drain on paper towel and continue cooking fritters until you have used up the mixture. (Add more oil if necessary.) Serve hot.