Fried Zucchini or Squash Flowers

“I had this at a restaurant in Greece and I loved it, so I am saving this until my mother's garden produces something to fry. I don't remember where I found it, somewhere on the internet though.”
READY IN:
45mins
SERVES:
4
YIELD:
12 flowers
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, egg yolk, wine, water, and salt. Whisk ingredients until they form a thin batter. Refrigerate 30 minutes.
  2. Open the calyx (the outermost green ring) on each flower and remove the pistils (the little inner stalk). Carefully rinse each flower under cold water and pat dry.
  3. Whisk the egg white into small peaks and fold it into the batter.
  4. Place a mozzerella stick inside each flower and secure it with a toothpick.
  5. Heat 1/2 an inch of oil in a frying pan (on about medium-high, but not too hot).
  6. Coat the flowers in the batter and fry them about a minute in oil until they are golden. Drain on paper towels.

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