I garnish salads, steaks, gazpacho, and serve these crispy and delicious flowers with whatever I can during the brief period they are in gardens. Last summer I purchased an entire case (that’s a lot of flowers) and was in heaven. They are simply amazing. The batter fries up very crispy so you have about 20-30 minutes of “hang time” before they get soggy. Do not even think of using anything other than extra-virgin olive oil for frying. Fruity olive oil is a perfect match for this dish.
- Cook Time
- Prep Time
- 12 blossoms ServingsServings
- 1/3 cup all-purpose flour
- 1/3 cup rice flour
- 3⁄4 cup club soda
- Pinch of cayenne pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 12 zucchini blossoms, washed and dried, pistils or stamens pulled out
- extra-virgin olive oil for frying
1 Fill a large bowl with ice and a small amount of water. Place a smaller bowl in the ice water and whisk the tempura batter together.
2 Heat a medium sauté pan with 1 inch of extra-virgin olive oil over medium-high heat.
3 Dip the blossoms into the batter and allow the excess batter to drip off. When the oil is at 350 degrees, gently place the dipped blossom into the batter and fry it until it is crispy and golden brown (about 1-2 minutes). Turn the blossom and fry the other side. Transfer the blossom to a paper-towel lined baking sheet. Sprinkle with salt and serve.