Stuffed Zucchini Flowers in Tempura Batter

Rating: 3.64 / 5.00 (137 Votes)

Total time: 1 hour

Servings: 4.0 (servings)


For the tempura dough:

For deep frying:


For the stuffed zucchini flowers in tempura batter, separate the zucchini flowers from any fruit stalk inside.

Sauté finely chopped garlic in olive oil, add diced potatoes and simmer with a little water for 10 minutes until al dente.

Add zucchini cubes and sweat for 1 minute.

Season the mixture with salt and pepper and spread flat on a baking tray – chill.

Cut basil into fine strips, stir in 2 tablespoons freshly grated Parmesan and Mie de Pain, mix everything thoroughly.

Season finely with salt and pepper.

Carefully open the blossoms and fill the mixture – preferably with a piping bag – into the blossoms.

Now close the blossom ends and twist them together.

For the tempura batter, mix all ingredients well, it should have the consistency of a pancake batter.

Dip the filled flowers into the ice-cold batter (this works best with a fork or a wooden skewer) and immediately deep-fry in 170° C hot fat until crispy.

Pat dry and serve hot.

Related Recipes: