Fried zucchini flowers

Fried zucchini flowers

Kabak çİçegİ kızartması

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

There are many ways to prepare these flowers. You can stuff or fry them, but this is the easiest and simplest way to enjoy them. In Turkey they are nibbled on at lunch as well as dinner.

Ingredients

Quantity Ingredient
1 free-range egg
pinch sea salt
35g plain flour
125ml milk
sunflower oil, for shallow-frying
16 zucchini flowers, (see note)
60g finely chopped dill
garlic yoghurt, to serve, (see note)

Method

  1. Put the egg, salt and flour in a large mixing bowl. Slowly whisk in the milk, to make a batter.
  2. Heat about 2.5 cm of sunflower oil in a heavy-based frying pan, over a high heat.
  3. Working in batches of three or four, dip the flowers into the batter and fry for 2–3 minutes, or until golden brown, turning halfway through. Remove and drain on paper towel.
  4. Serve hot, sprinkled with the dill, with garlic yoghurt on the side.

Note

  • Zucchini flowers are available from good greengrocers during spring and summer. If small, thin zucchini fruit are attached to the flowers, you may need to double the amount of batter to cover the zucchini as well.

Note

  • To make the garlic yoghurt, crush 2 peeled garlic cloves to a smooth paste using a mortar and pestle. Gently fold the garlic and 1 tablespoon sea salt through 500 g plain Greek-style yoghurt; don’t stir too vigorously as you don’t want the yoghurt to liquefy. Cover and refrigerate until required; the garlic yoghurt is best served cold, as it tends to get a little runny at room temperature.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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