Fried Zucchini flowers is a delicious seasonal appetizer that makes use of the male flowers which would go to waste after pollination. The male flower is a bright orange colored blossom and develops only a small thin stem that does not grow into a vegetable. Picked fresh from the garden and prepared immediately is the best method. They can be stuffed or simply battered and fried. It is great appetizer or garnish on a salad your guests will not soon forget.
- 16 zucchini flowers
- 2 large eggs
- 1 ½ cup cake flour
- Pinch fresh ground nutmeg
- 3 tablespoon dry white wine
- Kosher or Sea Salt and fresh ground White Pepper to taste
- ¼ teaspoon garlic powder
- ¼ cup grated Romano cheese
- ½ cup water
- 2 cup vegetable oil for frying
- Remove pistils (centers of flower), split flowers in halves.
- Place all dry ingredients in a medium size mixing bowl.
- Beat the eggs until they are well mixed and have taken in a bit of air.
- Add the wine and water to the eggs and beat to combine the wet ingredients.
- Add the wet mix slowly until all of the ingredients have become incorporated.
- Beat until the mixture is the consistency of pancake batter.
- Add more flour or water, if necessary.
- Let stand 5-20 minutes so the flour can become hydrated.
- Heat oil in a large frying pan to aproximatey 335° f.
- Stir the batter to make sure it is a uniform consistency.
- Add flowers one at a time in batter. let the excess batter drip off.
- Fry until crisp and golden brown. on both sides. Do not crowd the pan.
- Remove with spider or slotted spoon and drain on paper towels.
- Transfer to dish, sprinkle with salt and serve.
- Serve immediately.