Crispy Fried Zucchini Flowers: A Japanese Restaurant Style Recipe
How to Make Crispy Fried Zucchini Flowers: Tips for Perfect Vegetable Tempura, Like from a Japanese Restaurant
Learn how to fry zucchini flowers to achieve that delightful crispiness you find in Japanese restaurants. Let’s make these unique fried blossoms! This recipe will guide you through creating an exotic fried dish with guaranteed crispiness.
Ingredients- Fresh zucchini flowers
- 1 cup tempura flour
- 1/2 cup sparkling water (or ice-cold water)
- 1/2 red chili pepper
- A small bunch of green onions
- Ice cubes
- A pinch of salt
Cooking Instructions
Step 1
Begin by preparing your fresh zucchini flowers. Gently wash each petal under running water and carefully pat them dry with paper towels. Ensuring they are well-dried is crucial for the batter to adhere properly and achieve maximum crispiness.
Step 2
Trim the stem of the zucchini flower. Carefully make a small incision at the base of the flower to remove the stamen. This step helps the petals open up nicely during frying and makes them easier to eat.
Step 3
Lightly sprinkle a pinch of salt over the prepared zucchini flowers and let them sit for about 10 minutes. This process draws out a little moisture, which helps in achieving a crispier final result when fried. Be careful not to over-salt, as this can make them too salty.
Step 4
Now, let’s prepare the crispy batter. In a bowl, combine 1 cup of tempura flour. Gradually add 1/2 cup of chilled sparkling water (or ice-cold water if sparkling is unavailable – the cold liquid is key to crispiness). Finely chop the red chili pepper and green onions and add them to the batter. Mix gently until just combined; avoid overmixing, as this can develop gluten and result in a tough coating. Finally, add a few ice cubes to keep the batter extra cold.
Step 5
To check if your batter consistency is just right: dip a ladle into the batter and lift it. The batter should fall off in thick drops rather than flowing smoothly. If it’s too thick, add a tiny bit more water. If it’s too thin, the coating won’t stick well. The ideal consistency ensures a light, crispy coating.
Step 6
Heat a generous amount of oil in a pot to about 180°C (350°F). Dip the salted zucchini flowers into the batter, ensuring they are fully coated, and carefully place them in the hot oil. Fry until golden brown and crispy. Remove the fried flowers and place them on paper towels to drain excess oil. For ultimate crispiness, let them cool slightly, then fry them a second time. This double-frying technique ensures they stay perfectly crisp.
Step 7
Serve your freshly fried zucchini flowers immediately and enjoy their delightful crispiness and subtle sweetness. They make a wonderful appetizer or snack. You can serve them with a side of salt or a dipping sauce if desired.
