Crisp Zucchini Flowers

  • Recipe copyright William Granger

Total Time:
30 min
15 min
Inactive Prep:
15 min
4 servings


  • 1 cup all-purpose flour
  • 2 teaspoons curry powder
  • 1 teaspoon baking powder
  • Sea salt and freshly cracked black pepper
  • 1/2 cup sparkling mineral water
  • Extra-virgin olive oil, for pan-frying
  • 12 zucchini flowers, stamens removed
    • Directions

      Sift the flour, curry powder and baking powder into a large mixing bowl, and season with salt and pepper. Make a well in the center of the mixture and whisk in enough sparkling mineral water to make a very runny and smooth batter.

      Fill a shallow saucepan with 2-inches worth of olive oil and set it over high heat.
      Cook's Note: I like to use my flat-bottomed wok.

      Dip the zucchini flowers, in batches, into the prepared batter, shaking off the excess.

      Carefully lower the zucchini flowers into the hot oil and fry, a few at a time, until golden brown.
      Remove the flowers with a slotted spoon and then drain on a paper towel.