Fried Zucchini Flowers
The late summer is just shining in its full splendor and the temperatures are pleasantly warm. What could be nicer than sitting together with friends, drinking an iced glass of white wine, and snacking some tasty antipasti? These fried zucchini flowers should not be missing on your antipasti platter! They are completely vegan and therefore do not need any egg. And you only need a few ingredients to prepare them. And believe me, the crispy result will deeply impress your guests.
Servings 6 zucchini flowers
Equipment
- hot air deep fryer (optional)*
Ingredients
- 6 zucchini flowers organic
coating
- 50 g flour organic
- 1 tbsp yeast flakes organic
- 1 tsp garlic powder organic
- 1 tbsp chopped basil leaves organic
- 1 pinch of salt organic
- 1 pinch of pepper organic
- 100 ml sparkling water*
- 1 tbsp olive oil organic
Instructions
- Separate the zucchini flowers from the mini zucchini, wash under running water, dab dry and remove pistils.
- Finely chop the basil leaves.
- Mix all the ingredients for the breading.
- Dip the zucchini flowers in the breadcrumbs, turn them until they are completely covered with breadcrumbs and place them in the hot-air deep fryer*.
- Fry the courgette flowers at 180° for 15-20 minutes in the deep fryer*.
Notes
*The coating should be enough for about 10 zucchini flowers or even 12. I turned the mini zucchini in it and deep-fried them as well.
*You can deep-fry the zucchini flowers in the pan if you don't have a hot-air fryer. Just cover the bottom of a pan with oil and fry them in it. Alternatively, if you want to deep-fry them to the brim, fill the pan with oil so that the zucchini flowers float, heat up, and then deep-fry them. Make sure to use an oil that is suitable for frying!
*Instead of using only water try 50ml of sparkling water and 50ml of beer or white wine.
*You can adjust the frying time in the hot air deep fryer to your taste. Depending on how crispy you like your zucchini flowers. Next time I will deep-fry them a bit longer