Stuffed zucchini flowers
Stuffed zucchini flowers in tempura is an original dish that delights with its taste. I had the first opportunity to taste flowers prepared this way a few years ago in Italy. They were phenomenal, so since the on every trip to Italy, I order them in various restaurants. I admit that before I ate this dish the first time, I had been aware of its existence, but somehow I had never made it at home. Nowadays, whenever the zucchinis in my garden have a lot of flowers, I pick some of them and use for preparing this zucchini dish.
Zucchini flowers in tempura have an intense and at the same time phenomenal-tasting stuffing. The stuffing consists of ingredients such as grated mozzarella cheese, sardines and garlic. Additionally, there is a bit of spices and mayonnaise, which allows to combine all the stuffing ingredients together. If you like a slightly spicy stuffing, you can also season it with a bit of chili pepper or herbs, such as oregano or Provençal herbs.
This dish is an ideal warm appetizer, best served immediately after frying, when the cheese is still liquid and chewy. I encourage you to try the recipe for stuffed zucchini flowers in tempura and enjoy.
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Ingredients for stuffed zucchini flowers.
Tempura batter:
- 50 g flour type 405
- 10 g potato or corn flour
- 40 ml sparkling water
- 60 ml still water
- 1 flat teaspoon of mayonnaise
- a pinch of salt
Additionally:
- 6 big zucchini flowers
- 1 small clove of garlic
- a pinch of pepper
- 1 tablespoon of mayonnaise
- a pinch of salt
- 100 g sardines in oil
- 100 g mozzarella cheese
- oil for frying
How to make stuffed zucchini flowers.
Sift the flour into a bowl, add mayonnaise, salt and water. Quickly combine with a whisk or fork.
Wash the zucchini flowers, pat-dry them gently with a paper towel and remove the stamens from their inside.
Place grated mozzarella cheese in a bowl, add oil-squeezed sardines, mashed garlic, mayonnaise, pepper and salt. Crush the sardines with a fork and thoroughly combine all the ingredients. Divide the stuffing into six parts, then carefully fill each flower with it – the flower petals should thoroughly cover the stuffing inside.
Pour a large amount of oil into a deep pot, heat it up and when hot, reduce the heat to medium, tending to high. Dip each stuffed zucchini flower in tempura, then immediately place it in the hot oil. Fry for 2-3 minutes, and when ready, place on a plate lined with a paper towel. Serve immediately after frying.
Good to know when making stuffed zucchini flowers.
The sparkling and still water should be very cold. It is best to make the tempura at the moment when you coat the flowers in it. If you prepare it in advance, keep it in the refrigerator.
I recommend using larger zucchini flowers because it is easier to fill them with stuffing.
I fry the tempura-covered flowers over a medium-high heat, slightly to high. However, be careful not to set the heat too high, as the tempura may burn and the stuffing inside the flowers will still not be liquid. The end result you want to achieve is a crispy tempura and liquid stuffing.
Do you like dishes with zucchini? If so, try our recipe for Zucchini in panko and pecorino.
