Dairy-Free & Egg-Free Fried Zucchini Flowers
Delicate zucchini flowers coated in a light, crispy batter and fried to golden perfection. A classic Italian delicacy made allergy-friendly.
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Ingredients
- 12 each Zucchini Flowers
- 1 cup Rice Flour
- 1/4 cup Cornstarch
- 1 teaspoon Baking Powder
- 1 cup Sparkling Water
- 1/2 teaspoon Salt
- 2 cups Sunflower Oil (for frying)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Gently rinse the zucchini flowers and pat them dry with a paper towel. Carefully remove the stamen from the center of each flower.
- 2In a bowl, whisk together the rice flour, cornstarch, baking powder, and salt.
- 3Slowly add the sparkling water to the dry ingredients, whisking until a smooth batter forms.
- 4Heat the sunflower oil in a large skillet over medium-high heat.
- 5Dip each zucchini flower into the batter, making sure it is fully coated.
- 6Carefully place the battered zucchini flowers into the hot oil, being careful not to overcrowd the pan.
- 7Fry for 2-3 minutes per side, or until golden brown and crispy.
- 8Remove the fried zucchini flowers from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 9Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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