Tempura Zucchini Flowers

INGREDIENTS for 2 people

10-12 fresh zucchini flowers, washed and left to drain upside down in a dish rack

Tempura Batter: this must be kept cold as to make the batter crisp when fried.

I usually chill the bowl first.

2 eggs

250g of plain organic white flour

720ml of chilled water

1 ice cube


Batter should be made just before serving so get that oil hot in the pan.

Lightly whisk the egg white and water together adding flour a bit at a time, don’t worry about the lumps.

To keep mixture extra chilled add the ice cube

To check if the oil is hot enough drop a little batter into the pan, if it floats the oil is ready.

Dip flowers in one side and then the other.

Place in hot oil making sure to lay the flowers down away from you, so as the hot oil doesn’t spit towards you.

It should take only a couple of seconds on each side.

Lift out of the pan onto a serving plate. Repeat with remaining flowers.
Serve with lemon quarters and sprinkle with sea salt or soy sauce.

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