Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 205
Total Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 25 g
Dietary Fiber: 1 g
Sugar: 0 g
Protein: 5 g
Cholesterol: 92 mg
Sodium: 252 mg
Total: 12 min | Prep: 10 min | Cook: 2 min
Vegetable oil, for frying
2 large egg yolks
1 cup ice water
1 cup all-purpose flour
12 zucchini flowers with stems
Kosher salt and freshly ground black pepper
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- Pour 3 inches of oil into a deep fryer or a large, heavy pot and heat it to 375 degrees F.
- In a deep mixing bowl, lightly beat the egg yolks and add the ice water; stir to combine. Gradually mix in the flour until the batter reaches the consistency of heavy cream. Dip 2 zucchini flowers at a time into the batter, coating them thoroughly and allowing any excess to drip off. Fry the flowers in the hot oil for about 2 minutes, or until they are crisp and golden brown. Remove the fried flowers and place them on a platter lined with paper towels to drain. Season with salt and pepper while still warm. Repeat with the remaining zucchini flowers.
