Fried zucchini flowers are a delicious and light side dish, typical of Italian cuisine. The zucchini flowers are coated with a delightful batter made of eggs and white flour and then fried in hot oil until achieving perfect crispiness. This dish is a perfect appetizer to serve during hot summer days!
In a bowl, mix the flour, salt, egg yolks, and half a glass of milk.
Mix well, adding more milk if necessary to obtain a rather fluid batter.
Wash the zucchini flowers and gently dry them, being careful not to break them.
Whip the egg whites until stiff peaks form and incorporate them into the batter: dip the flowers, ensuring they are evenly coated with batter.
Heat the oil and fry the zucchini flowers until golden: they should be very crispy.
Drain excess oil, add salt, and serve immediately garnished with fresh parsley (optional).
Pan
Bowl
Deep Fryer
Store the fried zucchini flowers in the fridge for up to 2 days
Italy
| Energy (kcal) | 207.67 |
| Carbohydrates (g) | 29.54 |
| of which Sugars (g) | 6.24 |
| Fat (g) | 6.5 |
| of which Saturates (g) | 3.7 |
| Protein (g) | 9.27 |
| Fiber (g) | 0.73 |
| Sale (g) | 0.12 |
