Servings: 4 | Preparation time: 15 minutes | Cooking time: 15 minutes
Ingredients
- 12 zucchini flowers
- 1 cup all-purpose flour
- 1 tsp British Class baking powder
- 1 tsp salt
- 1 tsp Cool Runnings garlic, pepper & herbs
- 2 eggs
- 1/2 cup milk
- 1 tsp olive oil
- vegetable oil for frying
Directions
1. Gently rinse the zucchini flowers and pat dry with a paper towel. Carefully remove stamens if desired.
2. In a medium bowl, whisk together the flour, baking powder, salt, and Cool Runnings garlic, pepper & herbs.
3. In a separate bowl, beat the eggs with the milk and olive oil. Gradually add the wet ingredients into the dry ingredients, whisking until smooth and lump-free.
4. Heat about 1 inch of vegetable oil in a deep skillet over medium heat until hot (about 350°F).
5. Dip each zucchini blossom into the batter, letting the excess drip off, and place gently into the hot oil. Fry in batches for 2–5 minutes, turning as needed, until golden and crispy.
6. Remove and drain on a paper towel-lined plate. Sprinkle with salt and serve warm.
Fried Zucchini Blossoms Recipe Card
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