Fried Zucchini Blossoms: A Delectable Dish Infused with Zucchini Aroma and Generous Beef
Fried zucchini blossoms, stuffed with savory minced beef and bursting with fresh zucchini flavor, harvested from the garden.
We tried frying zucchini blossoms, freshly picked from the garden in the morning, after stuffing them with minced beef. This recipe offers a delightful crunch and a unique, subtle sweetness from the blossoms, complemented by the savory beef filling.
Ingredients- 6 fresh zucchini blossoms
- 100g minced beef
- A pinch of salt and black pepper
- A small bunch of chives (optional)
- 4 cups tempura flour (for coating)
- 3 cups water (for tempura batter)
- Vegetable oil for deep-frying, as needed
Cooking Instructions
Step 1
Gently rinse the zucchini blossoms under cool running water. Hold them by the stem and carefully trim off any insects or debris. To ensure they are clean, soak them in water for about 10 minutes, then gently swish them a few times to rinse.
Step 2
Carefully pat the rinsed zucchini blossoms dry with paper towels or a clean kitchen cloth. At this stage, wash the chives as well and pat them dry. The chives will help hold the blossoms together and add a fragrant touch.
Step 3
In a bowl, combine the minced beef with a pinch of salt and pepper. Put on disposable gloves and gently knead the mixture to ensure the seasoning is evenly distributed. This helps the beef retain its flavor and texture when fried.
Step 4
Heat a skillet over medium heat. Add the seasoned minced beef and stir-fry until it begins to cook.
Step 5
Once the beef starts to brown, reduce the heat to low. Drain any excess liquid or fat from the pan and continue to cook until the beef is dry and cooked through. Allowing it to dry out completely prevents sogginess in the fried blossom.
Step 6
Carefully open each prepared zucchini blossom and gently stuff it with the cooked and cooled minced beef. Press lightly to fill the blossom without tearing the petals.
Step 7
To keep the beef filling securely inside, tie the base of each stuffed zucchini blossom with a strand of chive. If chives are unavailable, you can ensure the tempura batter coats it well.
Step 8
In a large bowl, combine the tempura flour. Gradually add cold water while whisking until you achieve a smooth batter with no lumps. Aim for a consistency that coats the blossom evenly – not too thick, not too thin. Lightly dust the stuffed blossom with a little dry tempura flour before dipping.
Step 9
Dip the flour-dusted zucchini blossom into the prepared tempura batter, ensuring it is fully coated. Gently shake off any excess batter before frying.
Step 10
Heat a sufficient amount of vegetable oil in a deep pot or pan over medium-low heat to about 340°F (170°C). Carefully place the battered zucchini blossoms into the hot oil. Fry for about 2-3 minutes, or until golden brown and crispy. The blossoms cook quickly, so watch them closely.
Step 11
Remove the fried zucchini blossoms from the oil and place them on a wire rack or paper towels to drain any excess oil. Arrange them attractively on a serving platter.
Step 12
Experience the delightful crunch as you bite into the perfectly fried blossom. The subtle, sweet flavor of the zucchini harmonizes beautifully with the savory minced beef filling, making for a satisfying and unique culinary experience.
Step 13
This special seasonal delicacy, fried zucchini blossoms, is a true treat available only when zucchini flowers are in bloom. Enjoy this extraordinary dish that captures the essence of fresh garden flavors and hearty goodness!
