‘Fried and drizzled with honey, chili and lemon, these zucchini flowers make a fresh, quick dish’
Hot, crispy batter with a touch of spice, sweetness and freshness: it’s an experience we all deserve.
Many people know stuffed zucchini flowers (which of course is delicious), but on hot summer days I prefer a simpler approach to cooking this delicate veg. Lightly fried and drizzled with honey, chili and lemon, these zucchini flowers make a fresh, quick dish for home cooks who want something special without the added step, or stress, of stuffing. Hot, crispy batter with a touch of spice, sweetness and freshness: it’s an experience we all deserve.
For more summer cooking try my rice-stuffed tomatoes.
Fried zucchini flowers with lemon and honey
Ingredients
- 8 female zucchini flowers (flower attached to fruit)
- 4 tablespoons plain flour
- 2 tablespoons corn flour
- 1 teaspoon baking powder
- Generous pinch of salt and pepper
- 7 tablespoons (120ml) cold sparkling water
- Neutral oil for frying (such as rice bran, sunflower or vegetable oil)
- Parsley leaves, optional
- Zest of 1 lemon
- Dried chilli flakes
- 1-2 tablespoons honey
- Salt flakes
Method
- In a shallow, wide bowl, combine plain flour, corn flour, baking powder, salt and pepper. Gradually whisk in cold sparkling water to make a batter with a consistency similar to pancake batter – smooth and able to coat the flowers without being too thick or thin. If it’s too thick, add a bit more cold sparkling water; if it’s too thin, a little extra flour will do. But I do find this ratio works perfectly each time.
- Pour enough oil into a high-sided pan to reach a depth of about 4cm. Place it over high heat to heat the oil, then reduce to medium-high when it’s ready to fry. To check if the oil is hot, drizzle in a touch of batter; if it sizzles immediately, you’re good to go. Don’t rush this stage as if the oil is not hot enough, you’ll end with a soggy result.
- Dip each zucchini flower into the batter one at a time, letting any excess drip off, then gently place it into the hot oil as you prepare the next. Fry in small batches, about 3 to 4 at a time depending on the pan size, so the oil maintains its temperature. If you’d like, you can also coat some parsley leaves in batter and fry them.
- Fry each flower for 1 to 2 minutes per side, then use a spoon to help turn it and cook for another minute until golden. Transfer to a wire rack set over a baking sheet as you continue with the rest.
- Once cool enough to handle, arrange on a plate, zest over lemon, drizzle with honey, and sprinkle with dried chilli and salt flakes. These are best enjoyed in the moment, so I like to serve one round (4) hot, then cook the rest.
- Serves 2-4