Fried Zucchini Flowers in Batter (Fiori di Zucca in Pastella)
These crispy, delicate zucchini flowers, coated in a light batter and fried to golden perfection, make an exquisite appetizer that captures the essence of summer. Known as fiori di zucca in pastella in Italy, this dish is a beloved antipasto, often served during the harvest season when zucchini flowers are at their freshest. Perfectly seasoned and easy to prepare, they are a true crowd-pleaser, offering a taste of the Mediterranean right at home.
Ingredients
The key to making these fried zucchini flowers is a balanced and airy batter that crisps up beautifully, complemented by the delicate flavor of the flowers themselves. Here are the ingredients you’ll need:
| Ingredient | Quantity |
|---|---|
| Zucchini flowers | 15 flowers |
| Fine salt | To taste |
| Peanut oil (for frying) | As needed |
| Water | 220g |
| All-purpose flour (00) | 150g |
| Fresh yeast (brewer’s yeast) | 15g |
| Fine salt | 6g |
| Sugar | 6g |
| Water (for batter) | 200g |
| All-purpose flour (00) | 100g |
| Egg yolk | 1 |
Nutritional Information (per serving)
Fried zucchini flowers are a light yet satisfying appetizer. Here is a breakdown of the approximate nutritional content per serving, assuming the recipe makes 15 pieces:
| Nutrient | Amount per serving |
|---|---|
| Calories | 100-120 kcal |
| Protein | 2g |
| Carbohydrates | 15g |
| Fat | 5g |
| Fiber | 1g |
| Sodium | 150-200mg |
| Sugars | 1g |
| Cholesterol | 40mg |
Instructions
Follow these simple steps to create your own delicious fried zucchini flowers in batter:
1. Prepare the Batter
Start by preparing the batter, which is the heart of this dish. Begin by dissolving 15g of fresh yeast in a bit of warm water (taken from the 220g you’ll use for the batter). Break the yeast into small pieces and whisk it in the water until it is fully dissolved and slightly foamy. This is the first step in ensuring your batter will rise nicely, making the flowers light and airy when fried.
Next, in a separate large bowl, combine 150g of all-purpose flour with the remaining 220g of water. Stir in the yeast mixture and season with 6g of fine salt and 6g of sugar. Whisk thoroughly until the mixture is smooth and lump-free. Once you have a silky batter, cover the bowl with plastic wrap and set it aside to rest for about 30 minutes at room temperature. This resting time will allow the yeast to activate and the batter to rise slightly.
2. Prepare the Zucchini Flowers
While the batter is resting, it’s time to clean and prepare the zucchini flowers. Carefully remove the stems from each flower, making sure to leave the petals intact. Gently peel away the outer stamens and the inner bud, as these parts are not typically eaten. Handle the flowers delicately to avoid bruising them.
3. Heat the Oil
In a large, deep pan or frying pot, heat peanut oil over medium-high heat. You’ll need enough oil to submerge the flowers. The oil should be heated to about 170-180°C (340-350°F), which is the ideal temperature for frying. To check the oil, you can drop a small amount of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready.
4. Fry the Zucchini Flowers
Once the batter has rested, it should be light and airy. Now, gently dip each zucchini flower into the batter, ensuring that it is fully coated. Hold the flower over the bowl for a moment to let excess batter drip off before carefully placing it into the hot oil. It’s important to fry only a few flowers at a time to avoid overcrowding the pan, which could cause the oil temperature to drop and result in soggy flowers.
Fry the flowers for about 2-3 minutes, turning them occasionally with a slotted spoon or tongs, until they are golden brown and crispy. The flowers should be light and crisp, with the batter forming a delicate shell around the tender petals.
5. Drain and Season
Once the zucchini flowers are fried, carefully remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. While they are still hot, sprinkle the fried flowers with a pinch of fine salt to enhance their flavor.
6. Optional Tempura Version
For an extra-crispy variation, you can prepare the flowers in tempura batter instead of the classic batter. To make the tempura batter, combine 100g of all-purpose flour with 200g of very cold water. Stir in 1 egg yolk and mix until the batter is smooth but still thick. This version creates a crispier, more delicate crust on the zucchini flowers. Dip each flower into the tempura batter and fry as described in step 4, ensuring the oil is at the correct temperature.
Serving Suggestions
Fried zucchini flowers in batter are best served hot and fresh from the pan. They make an excellent appetizer for a summer meal or as part of a larger antipasto platter. You can pair them with a light dipping sauce, such as aioli or a tangy lemony yogurt dip, or simply enjoy them as they are, with a sprinkle of sea salt. The crispy texture and mild, slightly sweet flavor of the zucchini flowers are truly irresistible!
Variations
While this recipe calls for a simple batter, you can get creative with your fillings for the zucchini flowers. Some variations include stuffing the flowers with ricotta cheese, anchovies, or mozzarella before battering and frying. This adds a rich, savory layer inside the delicate, crispy exterior.
Tips for Perfect Fried Zucchini Flowers
- Use fresh flowers: Make sure the zucchini flowers you use are fresh and tender. Overripe or wilted flowers won’t hold up well when fried.
- Ensure the oil is hot enough: If the oil is too cool, the batter will become greasy. A thermometer is essential for getting the oil to the correct temperature.
- Serve immediately: Fried zucchini flowers are best enjoyed fresh. If you need to prepare them in advance, keep them warm in the oven at a low temperature (around 90°C/195°F) while you finish frying the rest.
Final Thoughts
Fried zucchini flowers in batter are an elegant yet simple dish that will impress your guests and bring the flavors of Italy into your kitchen. Whether you stick to the classic batter or try a tempura version for extra crispiness, this appetizer is sure to be a hit at your next dinner or party. Serve it as a side dish with a fresh salad or enjoy it as a standalone snack for a true taste of summer.
Enjoy your fiori di zucca in pastella!
